Immune-Boosting Beet Borscht Recipe: A Nutrient-Packed Delight

The Humble Beet

In the quest for wellness and longevity, it’s essential to nourish our bodies with the right foods. One such powerhouse of nutrition is the humble beet. Packed with vitamins, nutrients, and immune-boosting benefits, beets are a fantastic addition to your diet. Before diving into this delicious soup, read about some of the incredible health benefits of beets.

The Nutritional Magic of Beets:

1. Rich in Vitamins and Minerals: Beets are a great source of essential vitamins and minerals. They’re particularly high in vitamin C, which is known for its immune-boosting properties. Additionally, they contain vitamin B6, folate, potassium, and manganese, all of which play vital roles in maintaining overall health.
2. Fiber for Digestive Health: Beets are fiber-rich, promoting healthy digestion and regular bowel movements. This is especially important as we age, as digestive issues can become more common.
3. Low in Calories, High in Antioxidants: Beets are low in calories but high in antioxidants like betalains, which have been linked to reduced inflammation and oxidative stress. These antioxidants can help protect your cells from damage.
4. Supports Heart Health: The nitrates in beets may help lower blood pressure, reducing the risk of heart disease. They also support the production of nitric oxide, which helps relax and dilate blood vessels.
5. Boosts Brain Function: The nitrates in beets may also enhance cognitive function by increasing blood flow to the brain. This can be especially beneficial as we age and cognitive health becomes a priority.

This soup comes together easily and fills the house with the smells of autumn!

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Immune Boosting Beet Borscht Soup

This Beet Borscht recipe not only satisfies your taste buds but also provides a wealth of nutrients and immune-boosting benefits, thanks to the star ingredient: beets.

Course Soup

Keyword borscht soup, vegetable soup

Prep Time 30 minutes

Cook Time 45 minutes

Servings 10

Ingredients

• 2 cups beets, peeled and chopped
• 2 cups cabbage shredded
• 1 cup carrots, sliced
• 1 cup green beans, cut into 1 inch pieces
• 2 cups cauliflower, chopped (or leave in florets if you like a bigger chunk)
• 1 cup onion, chopped
• 1 stalk celery, sliced
• 1 tbsp parsley, chopped
• 2 tbps fresh dill, chopped
• 1 28oz canned tomatoes
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp white vinegar
• 1 tbsp plain Greek yogurt or sourcream on top of each serving
• Enough water to cover vegetables

Instructions

1. Cover beets with water, add salt and vinegar. Bring to boil; add carrots, beans.

   Cover with water and boil on medium heat for 15 minutes.

   Add shredded cabbage, parsley, chopped dill, cauliflower, onion, tomatoes, celery, salt and pepper to taste. Add more water to cover all the vegetables.

   Bring to a boil then reduce heat and simmer medium heat for 30 minutes or until beets are fork tender.

   Remove from heat. Allow to rest for ½ hour.

   You can add 1 cup of plain Greek yogurt to the soup or top each bowl with tbsp of yogurt along with a sprig of dill. Salt and pepper to your taste.