Organic Borscht with Basil, Red Lentils and Purple Cabbage (Vegan, Gluten-Free)
Delicious & Fragrant Organic Borscht with Basil, Red Lentils, and Purple Cabbage
I was at Costco today and saw a 2-4 servings package of ready-made beet borscht for ... are you ready?... $12+ change!!!!! I knew I had beets at home in the fridge (thanks to that wonderful organic-vegetable-growing son of mine who harvested close to 3000# of beets this Fall!) and I DO know how to make borscht, so I could hardly wait to get home to make such a valuable-- and delicious of course-- soup.
And this borscht I am making is ORGANIC, it does not have any GMO possibilities, or high fructose corn syrup lacings. This recipe will feed 5 people... so, I guess it must be worth about $25? You can make it too:
2 Tbs. Coconut Oil
4 small Onions, halved and sliced (3 cups)
1 T. organic dried whole Basil
2 tsp. Celtic Sea Salt
6 cloves Garlic, minced
3 medium Beets, peeled and grated, or pulsed until fine in Food Processor
Greens from beets (or bunch of Swiss Chard) sliced into thin ribbons
2 C. Purple Cabbage, sliced into thin ribbons
1 tsp. freshly ground Black Pepper
½ cup small Red Lentils
2 L. (or 2 Qt.) Filtered Water
1 ½ T. Caraway Seeds
1 ripe Avocado, for garnish, OR whirl up Cashew Sour Cream(at the link, scroll down to find recipe)
8 Lemon wedges
1. Heat Coconut Oil in a large, heavy pot. Add Onions, Basil, and Celtic Sea Salt; and sauté for about five minutes to soften. Add in the Garlic next, stirring and cooking for an additional minute . Add in Beets, Cabbage, Lentils, Pepper and, Water. Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes, or until lentils are tender. Add liquorishy Caraway Seeds and Greens or Chard. and cook until the Green have wilted (about 3 to 4 minutes).
2. Serve soup hot or cold, garnished with Avocado Slices and a squeeze of Lemon.
A convincing video to watch from the Beyond Patmos site: