LENT BORSH

Borscht is a vegetable soup typical of Eastern Europe and Northern Asia, which is served hot or cold. It is often softened by adding sour or whipped cream, which in the recipe is replaced by vegetable. Lenten borscht will not only give you a surge of energy, lift your mood and satisfy your hunger, but it will also offer you amazing healing properties.

The sulfur in onions makes them great for relieving joint pain, degeneration and discomfort, as well as repairing tendons and connective tissue.

Carrots are a source of glucose, which is linked to minerals and vitamins. It quickly charges the liver.

Potatoes are rich in amino acids that suppress the growth of viruses in a specific way.

Lean borscht

Ingredients:

• 450 g white cabbage, grated or cut into thin strips
• 450 g red beetroot, peeled and grated or finely chopped (organic beetroot is best)
• 1 large onion, finely chopped
• 2 medium carrots, peeled and grated or finely chopped
• 4 cloves of garlic, crushed
• 2 medium potatoes, grated or diced
• 6 cups of healing broth
• 1 bay leaf
• 1-2 tbsp. freshly squeezed lemon juice
• 1-2 tbsp. Maple syrup
• Sea salt (optional), to taste
• 2-3 tbsp dill or parsley, roughly chopped for serving

Sour cashew cream (optional):

• 1 cup raw cashews, soaked
• 1/3-1/2 cup of water
• 2-3 tbsp. freshly squeezed lemon juice
• 1/4 tsp. mustard powder
• Sea salt (optional), to taste

Method of preparation:

Place a large ceramic nonstick pan over medium-high heat. Add the beets, carrots and onions. Simmer until vegetables begin to soften, about 8-10 minutes. Add the garlic and potatoes and sauté for another minute until the garlic is fragrant.

Stir in the stock and bay leaf. Bring the liquid to a boil, then reduce the heat and simmer, uncovered, for about 20-25 minutes or until the vegetables are tender. Add more broth or water if you prefer a thinner soup.

Remove the pot from the heat and stir in the lemon juice, maple syrup and sea salt. Taste and adjust the spices - the soup should be slightly sweet and sour.

To make the cashew sour cream, combine all the ingredients in a blender and blend until smooth. Add water as needed to achieve desired consistency.

To serve, ladle soup into bowls and top with cashew sour cream (if using) and dill or parsley. Serve immediately.

Portion for 4-6 people