We are on retreat as this article is being written and recently enjoyed Borscht for snack. The deep red of the soup against the black cast iron soup pot is, arguably, one of the most beautiful sights on the Monastery property. Ladling the soup into my bowl, I was reminded of the recent email class focusing on the chakras, red being the color associated with the first chakra and unconditional love. Borscht is red, therefore, Borscht = unconditional love!
Here is the recipe for Borscht so you, too, can practice experiencing unconditional love with every spoonful!
Gassho,
Rebecca
Borscht
2 1/3 cups thinly sliced potatoes
1 2/3 cups thinly sliced beets
6 ¼ cups vegetable stock
2 1/3 cups chopped onions
1 2/3 tsp caraway seed
3 tsp salt
1 ½ celery stalks, chopped
1 ½ large carrots, chopped
3 1/3 cups coarsely chopped red cabbage
¾ tsp black pepper to taste
1/3 tsp dill weed
1 2/3 Tbsp apple cider vinegar
1 2/3 Tbsp brown rice syrup
1 2/3 cup tomato puree
1. Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until the vegetables are tender. Remove potatoes and beets with a slotted spoon and reserve stock.
2. Sauté onions, caraway seeds and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in the reserved stock; cook, covered, until all the vegetables are tender, about 10 minutes.
3. Add potatoes and beets. Season with black pepper and dill weed. Stir in cider vinegar, brown rice syrup and tomato puree. Cover, reduce heat to medium low and simmer at least 30 minutes.
Serves 8