Borscht GF DF
This is a super-tasty, super-healthy soup with beautiful color and tons of flexibility. We garnished it this week with parsley, fontina, goat cheese, and (my favorite) plain greek yogurt. Growing up, we always put sour cream in borscht, but I think yogurt provides a similar flavor with better texture.
Ingredients
6 beets
4 carrots
1 smallish red cabbage
1/2 bunch celery
1 large leek
2 toes garlic
3-4 Tbs fresh dill
2 Tbs apple cider vinegar
7 cups water
Chop all veggies, put in slow cooker. Add water. Cook on low for 4-5 hours. I added the vinegar after the veggies are cooked, but I'm sure you could put it in before. Salt to taste.
Process in food processor or blender in batches to desired consistency.
Enjoy!
4 carrots
1 smallish red cabbage
1/2 bunch celery
1 large leek
2 toes garlic
3-4 Tbs fresh dill
2 Tbs apple cider vinegar
7 cups water
Chop all veggies, put in slow cooker. Add water. Cook on low for 4-5 hours. I added the vinegar after the veggies are cooked, but I'm sure you could put it in before. Salt to taste.
Process in food processor or blender in batches to desired consistency.
Enjoy!