Borscht (Beet Soup)

Fill your heart with love and beets today with Borscht (aka beet soup) ❤️😍. I love beets, but I’ve never tried making borscht before 🤯. It’s such a great, hearty meal that packs a huge nutritious 👊. There’s carrots, onions, a cashew creme and above all, beets 🤤. Beets are certainly the star of the this soup. Did you know they are full of natural nitrates that help deliver oxygenated blood to your muscles by opening up your arteries? This in turn helps your body extract more energy from that oxygen. Eating beets (or drinking beet juice) has been shown to improve running performance making you run faster with less effort 🤯. As a runner 🏃 I’m always looking for ways to maximize my performance and beets can help do just that. Not only is this soup nutritious, it’s absolutely delicious 😋🤤😃

Total Time:

45 minutes including prep

Ingredients:

Soup

Produce

• 1 bundle of beets (about 3-4 medium), peeled and chopped

• 3 carrots, peeled and chopped

• 1 yellow onion, diced

• Juice of 1 lemon

Oils and Vinegars

• 1 Tbsp walnut oil

Baking and Spices

• Fresh dill (about 1/8-1/4C) for serving

• 1/4 tsp pink Himalayan Salt

Other

4 Cups vegetable stock

Cashew Creme

• 1 cup cashews

• 1 1/2 cups water

• Pinch of salt

• Splash of lemon juice

Directions:

Soup

1. Heat a large pot over medium heat. Once warm add oil and sauté the onion until translucent.

2. Add stock, salt, chopped beets and carrots to the pot. Bring to a boil then reduce and simmer for about 30 minutes.

3. Stir in lemon juice and serve with dill and cashew creme.

Cashew Creme

1. Soak 1 cup cashews in water for at least 2 hours to soften.

2. Drain cashews and place into a high speed blender with the remaining ingredients and blend until smooth.

3. Cashew creme thickens when refrigerated, use water to thin if necessary.