This soup doesn’t look pretty or appetizing. However, this phenomenal borscht vegetable soup recipe is seriously one of the best 5 soups I’ve ever tasted in my life.
Let me step back a minute. I’m not a natural vegetable lover. I hated them as a kid, and I’ve literally forced myself to eat, and like them as an adult, simply because of health reasons.
There are still 3 vegetables I cannot stand. Asparagus, beets and eggplant. But I keep working on it. I decided to try beets again, in a new way to see if I could stand them cooked like this.
The health benefits of beets are tremendous. They are a great anti-inflammatory food, contain cancer fighting properties, contain lots of fiber, vitamins and minerals as well. They help improve stamina, lower blood pressure and help detox our bodies.
I wasn’t expecting anything from this soup recipe. My biggest hope was that I could choke it down to get the health benefits of beets.
Imagine my surprise when I tasted this soup. Not only was it not terrible, I LOVED it. It was like one of the top 5 soups I’ve ever tasted in my life, anywhere. If you are looking for a different vegetable soup recipe, you got to try this one.
Phenomenal Borscht Vegetable Soup Recipe
3 large beets, peeled and chopped
2 carrots, chopped
2 c. cabbage, chopped
2 golden potatoes, diced
6 c. organic chicken broth
4 t. tomato paste
1 t. dried thyme
1 t. dried dill
1 t. maple syrup or honey
2 T. apple cider vinegar
salt & pepper to taste
In a crockpot add everything except the spices, syrup, vinegar and sour cream.
Cook on low for 6-8 hours. Half an hour before serving, add the spices, syrup and vinegar, then stir. Allow to cook that last half hour.
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When serving, add a dollop of sour cream onto of the soup. Enjoy this phenomenal borscht vegetable soup recipe!
Until next time,
Here’s a cookbook I really love