Christmas Eve Borscht

…and the Christmas table full of healthy dishes!  The Christmas Eve dinner is traditionally a meatless feast full of fish and vegetables in various forms. And there’s the age-old dilemma: mushroom soup or borscht? This year I’m making beet soup! The clear one!

Why do I usually choose borscht over mushroom soup? Because beets are one of my favourite vegetables. The nutrients they contain improve sports endurance, lower blood pressure, improve immunity and memory. They also have blood-forming properties which support the circulatory system – beet dyes are strong antioxidants. Beets are also a source of betaine which benefits liver and kidney function and increases the speed of building muscle mass in physically active people.

Beet base:

I cook all the ingredients for about 10 minutes and let cool for about one hour.

Vegetable bouillon:

I prepare the bouillon in a separate pot. Then I drain off the beet base and the bouillon into one big pot. I add a pinch of pepper and a tablespoon of lemon juice (you can also add some honey and red wine). If you prefer a stronger taste, I suggest adding some beet concentrate or beet leaven. You can serve it with dumplings or just as a drink.

Photos by Grandessa