Beetroot Borscht. The 8th World Wonder- Easiest Beetroot Soup Recipe to Cleanse & Restore in February

How to stay warm, detoxify your blood, and feel nourished, all in 50 minutes of 'how-to' make the pinkest beetroot soup or "UKRAINIAN BORSCH"

Beetroot soup, or borscht as it’s more commonly known, has a long and storied history. Originating from Eastern Europe, this vibrant dish is deeply embedded in the cultures of countries like Ukraine and Russia, where it has been passed down through generations. While many might argue over who perfected it first, what’s undeniable is the warmth and comfort this rich, earthy soup brings to the table.

The beauty of borscht is that it’s not just about its roots in tradition—it’s also packed with benefits. Beetroot, the star of this soup, isn’t just about its bold color; it’s a powerhouse of nutrients. In Ayurveda, beets are valued for their ability to detoxify, improve digestion, and promote healthy circulation. They’re grounding, energizing, and great for balancing the body’s natural rhythms. So, if you haven’t tried beetroot soup yet, it’s time to bring this deliciously nourishing dish into your kitchen. It’s not only good for your body—it’s a bowl full of culture and history you’ll want to dive into.

Not only is beetroot soup a comforting, soul-warming dish, but it’s also a powerhouse for your health. Packed with antioxidants, fiber, and essential minerals, it works wonders for digestion, simply because it contains one key ingredient, specific for Eastern European soups: 'borscht'. This is a traditional fermented beverage made out of wheat that is sometimes drunk alone as a probiotic or added in soups for the obvious benefits it can bring to the gut and digestive system at large, especially during the colder months in Eastern Europe. Now, for the ones that have

access to it, you know what I am talking about already, for the ones that don't (the rest of the planet), you can replace it with vinegar or lemon juice.

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A rustic bowl of vibrant beetroot borscht topped with a dollop of sour cream and fresh parsley, surrounded by raw beet slices and creamy sour cream, inviting a feast for the senses.

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Ingredients for 1 big pot (8 pers)

• 1 medium-sized beetroot (chopped or grated - depending on how you prefer the texture)

• 2 onions

• 3 carrots (chopped)

• 1 parsley root (chopped)

• 4 potatoes sweet or white (let's keep flexible)

• 1 parsnip (chopped)

• 1 celery root (or 2 stalks of celery)

• 250 ml unpasteurized borscht/juice of 1 lemon

• 6 cups vegetable broth/water

• salt & pepper to taste

• fresh parsley to season

• sour cream

  
  

Step 1: Peel the veggies

Peel and chop the beetroots into small cubes. Peel the onion and garlic. Peel and dice the potatoes into small cubes, and do the same with all the roots.

Step 2: Bring them to a boil

Throw the vegetables into a big pot. Pour in the liquid just enough to cover them and bring them to a boil. Once they get to al dente, toss away the onion. This is the moment where you season it also with some salt and pepper.

Step 3: Heat up the borscht

In a kettle, heat up the borscht just under the boiling point and pour it over the veggies. Mix and bring to another boil altogether. Take away from the stove and let it sit a bit.

Step 4: Serve warm with fresh chopped herbs

Pour in bowls, season with salt and pepper, according to taste, add some fresh parsley or cilantro and one tbsp of fresh unpasteurized sour cream.

NOTE:

1. If you make this recipe with lemon juice, add it after you turn off the heat and leave it to cool down a bit. Lemon juice becomes too acidic when heated. Also, add little by little and taste it according to your own preferences. Some like it more sour than others.

2. Sour cream is important in this recipe as it helps a deficient liver to produce more bile, therefore improving digestion. If you know yourself with a rather acidic metabolism you can skip it. Always listen to your body and rethink the recipe according to your needs.

3. Once the vegetables are soft, use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy, if you want to turn this beetroot soup recipe into a cream soup. Also your kids, if they are small, might as well like it more in a cream form.

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And there you go! A vibrant, warming beetroot soup recipe that’s not just delicious but perfectly aligned with what your body needs right now in February. 🌿

According to Ayurveda, this time of year is all about balancing out the cold, damp qualities of the end of winter. Beetroot is grounding, heating, and detoxifying—just what we need to fuel our bodies during this Vata Kapha season. It helps stimulate digestion, promotes healthy circulation, and gives your immunity the boost it needs to fight off those lingering winter colds.

So, now’s the time to enjoy this nutrient-packed soup—warm, nourishing, and deeply satisfying. Make it a weekly dish and stay balanced and strong as we move through this season. ✨

And remember, a little extra soup can always be stored in the fridge or frozen for those days you need a quick, wholesome meal. Enjoy every spoonful!

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Let’s build a nice and comforting community where we can feel at home within.

Lots of love& health,

E.T.