Listing all posts from January of 2014. Show all posts.
  1. A vegetarian version of Borscht   serves 4 - 6
    1 onion, chopped
    2 tablespoons olive oil
    2 red beets, cut into small cubes
    2 carrots, cut into half rounds
    ½ cabbage, chopped
    1 – 2 tablespoons apple cider vinegar
    2 bayleaves
    1. In a large soup pot sautee onion in olive oil for 5 minutes.
    1. Add beets, carrots and cabbage and sautee another 5 minutes.
    1. Add enough water to cover vegetables, apple cider vinegar and bayleaves and bring to a boil.
    1. Cook at medium temperature until beets are tender.
    1. Add salt and pepper to taste.
    Serve with a dollop of sour cream.
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