Borscht

As the weather cools and those heavy-meal holidays approach, my mind naturally turns to soups that make a complete meal. I crave simplicity, lots of healthy vitamin-filled vegetables, comfort and heartiness, in a way that won't weigh me down. This beautiful Borscht - a soup of beets, potatoes, and red cabbage - is such a stunning dish! And, it's few ingredients are packed with goodness. Beets are a great source of Vitamin C and full of antioxidants and along with red cabbage are great detox support foods. A little potato makes this soup a satisfying yet low-cal meal.

Borscht:

1 TBS vegetable oil

1/2 onion, peeled and diced

3 medium beets, peeled and diced

1 medium potato, peeled and diced

1/2 red cabbage, chopped

3 cups vegetable broth

1 cup water

sea salt to taste

apple cider vinegar to taste

Heat the oil in a heavy bottomed saucepan and saute the onion for 5 minutes. Add the beets, cover and cook for 5 minutes, stirring occasionally to avoid sticking. Add the potato and some salt and cook for 3 minutes. Add the red cabbage and cook for 1 minute. Add the vegetable broth and water and bring to a boil (uncovered). Turn down to a low simmer and cook until beets and potatoes are just tender (10-15 minutes). Adjust salt and add apple cider vinegar as desired (I used 2-3 tsp).

The Food Lover's Companion says Borscht "should always be garnished with a dollop of sour cream". It does add a wonderful creamy contrast, but I skipped it this time. Either way, this is a dish your body will love you for enjoying.