“I love Borscht, and it is a passed down family recipe, but I wanted to put a ‘twist’ on it using slightly different ingredients! It is a delicious, stick-to-your-bones winter soup that is healthy and low in fat! The red and green beauty of this soup makes it ideal for Entertaining during the Holidays! Enjoy!” ~ Kimberly Edwards
Serve With: Sour cream and/or vinegar, fresh, crusty bread
Prep Time: ~ 15 min
Cook Time: ~ 1 hr, 30 min
Yield: 1 stock pot full
I found some amazing organic ingredients today and was inspired to make this soup…Use organic ingredients to enhance taste, and make it a healthier dish for you and your family!
~ 3 lbs chicken wings – Use any parts you wish from the chicken.
4 large carrots – Chopped
2 large celery stalks – Chopped
1 large onion – Chopped
1 large beet – Peeled and Diced – At least a baseball sized beet
3 large garlic cloves – Whole
2 bay leaves
~ 2 dozen brussel sprouts – Quartered is small; Cut into 6 if larger
8 peppercorns – Whole
Water – Stock pot 3/4 full
~ 1 3/4 tbsp sea salt – To taste
1/8 tsp dill seeds – * Optional: I love using dill seeds!
2 tbsp fresh dill – Chopped: ~ 1 tsp, if using dried dill
1/2 beer – 1/2 of a bottle
16 oz tomato – Canned: I use my mother’s canned tomatoes from the summer.
2 cloves – Whole
1 pinch nutmeg – Freshly ground is best.
2 tbsp fresh parsley – Chopped: ~ 1 tsp, if using dried parsley
4 large potatoes – Diced
1/8 tsp cayenne pepper
Freshly cracked black pepper – To taste
1. Fill stock pot ~ 3/4 full of water. Add sea salt, peppercorns, garlic cloves, bay leaves and cloves, and put it on high heat.
2. Wash chicken wings and put into water. Turn down heat to medium-high, and bring to a boil (~ 15-20 min). Turn down to medium heat.
* Tip: You may use frozen chicken!
3. Allow chicken to simmer until cooked through (i.e. juices run clear): ~ 45 min
* Tip: You will want to skim off the foamy, beige junk that will accumulate on the top of the soup. Just take a large spoon and skim it off and discard it. These are the impurities of chicken (the leas).
4. Take chicken out of liquid and reserve. Once cool, take meat off of bone and discard bones and skin.
5. Add chopped carrots, celery, onions, beets and dill seeds and cook until tender: ~ 15 min
* Tip: You may need to add additional water to get to 3/4 full pot again.
6. Squeeze whole canned tomatoes through fingers and add to soup. Add medium-finely diced potatoes. Let simmer for 5 min.
7. Add beer, nutmeg, parsley, cayenne pepper, freshly ground black pepper and dill, and simmer for additional 5 min.
8. Serve soup with reserved chicken.
* Tip: Borscht is delicious with a dollop of sour cream and/or white vinegar, and eat it with fresh, crusty bread.
Kimberly is the author of CookingWithKimberly.com. She has a degree in Pre-Medicine, as well as many minors, and is almost finished a Physical Education degree as well.
She has always been interested in health and the environment, and is passionate about organic living.
Kimberly also co-authors Natural-Weight-Loss-Tip.com and BlogNButter.com health with her husband, Kenneth.
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