Summer Harvest Borscht

Oct 22, 2017 | Soup, UnBox Your Kitchen

This time of the year the garden is full of fresh vegetables. I love to get a head start on canning the summer’s harvest so I don’t get caught having to cook non-stop for weeks! This borscht has a yummy citrus twist, but the flavors are amazing together. I like to make this soup in larger batches and set some aside for quick lunches or dinners. I hope you enjoy!

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5 from 1 vote

Summer Harvest Borscht

Course Soup
Keyword beets, borscht, soup
Servings 12
Calories 217.47kcal
Author Tarah Abram

Ingredients

  • 6 cups beets roughly chopped
  • 3 cups potatoes roughly chopped
  • 2 medium onions
  • 3 garlic cloves
  • 3 limes
  • 1/2 cup fresh parsley chopped
  • Himalayan salt to taste

Instructions

  • In a large pot add the beets, potatoes, onion and garlic. Cover the veggies with water or a broth of your choice. Bring to a boil, then reduce heat and simmer for about 30-35 minutes. Let cool slightly.
  • Using your blender add batches of the soup and pulse. I do some smooth and then some chunky to create a nice texture. Pour back into the pot after you have blended each batch until you’re happy with the consistency.
  • Next add the juice of 3 limes, chopped parsley and Himalayan salt. Stir together and warm to desired temperature.

Notes

Photograph by Tarah Abram © All rights reserved.

Nutrition

Calories: 217.47kcal | Carbohydrates: 50.81g | Protein: 6.88g | Fat: 0.67g | Saturated Fat: 0.13g | Sodium: 1003.44mg | Fiber: 10.82g | Sugar: 17.94g

 


Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family’s to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.

 



 

This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine on page 45; recipe and photograph by Tarah Abram. 




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