Russian Borscht

by Carol Simontacchi

Some foods are known to improve the health of the liver, one of the primary organs of detoxification. Are you exposed to toxins? Enjoy this soup frequently, and if you’re very lucky to find them, make a dandelion salad. Wonderful!

Russian Borscht

This recipe was taken from a favorite cookbook, Round-The-World Cooking at the Natural Gourmet by Debra Stark. Interested in great international cooking? Get a copy of your own.

6 carrots, grated
6 beets grated
1 large onion, chopped
2 cups diced tomatoes
3 small potatoes, diced
1 sweet green pepper, diced
1 small apple, diced
½ head cabbage, shredded
1 cup fresh mushrooms, sliced
1 yellow squash, quartered lengthwise and sliced
¼ cup lemon juice
1 bay leaf
¼ cup dried parsley leaves
2 teaspoons dried dill weed
4 whole peppercorns
4 tablespoons honey
2 quarts water
Salt to taste

Using the grating disk of a food processor, grate carrots and beets. Prepare the remaining vegetables and combine all ingredients in a large soup kettle. Simmer 1 1/2 hours.

Taste and adjust seasoning. Borscht tastes better the second day, so let it sit overnight in the refrigerator. If you must serve it the day it is made, let it sit for several hours to give the flavors chance to blend.

Tags: detox recipe