25 October 2017 in Diet by Ann, Nutrition, Soups

Creamy borsch with pickled beetroots

I have already written several times about the health properties of pickles. The best are the homemade ones from vegetables and fruits as the only preservative in them is salt.

We usually make them in the autumn when the raw veggies are fresh and have the most valuable ingredients. Fermentation processes alter the structure of vegetables, making them much richer in vitamins, minerals and bacteria-friendly bacteria. Juice from pickled veggies is as valuable as the vegetables themselves. Today I prepared a cream borscht for you, based on pickled beetroots.

Creamy borsch with pickled beetroots
one serving– 290 kcal

Preparation

Preheat the oven up to 200 ° C. Wash the beetroots, cut into quarters and bake for about an hour. Pour the broth into the pot, add peeled potatoes, carrots and pickled beets and pear (remove the seeds). Cook until veggies will be soft. Let the baked beetroot cool, peel off the skin and place in the soup. Mix everything, add spices and thick coconut milk (according to your taste ).