Summer Harvest Borscht

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!

Summer Harvest Borscht

Print Recipe

Course Soup

Keyword beets, borscht, soup

Servings 12

Calories 217.47

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

This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine.

Photograph by Tarah Abram © All rights reserved.

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