This is one of my favorite meals from when I was growing up! My mom’s Borscht recipe can rival any restaurant’s recipe by far!
This soup can be eaten warm or cold, so it can be enjoyed on a hot summer day or a cold winter night. Not only is this soup beautiful to look at because of its crimson color, but it’s filled with healthy veggies, like cabbages, tomatoes, beets and carrots. Who doesn’t need more beets in their life?
This soup can be offered as a main course or as a soup course. I often would make a whole pot and then freeze most of it into individual servings to eat over the next month or two.
My twin toddlers love it too!
Warning: I would put something under your kids when they eat this soup. Beets are staining and so is this soup. Don’t pass up this soup because of the possible mess!
Health Benefits of Beets:
Beets are high in Vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
Health Benefits of Cabbage:
It is full of vitamin K and anthocyanins that help with mental function and concentration. These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia. Red cabbage has the highest amount of these power nutrients. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin.
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How to Make Borscht Soup