Borscht

I have fallen in love with beets, and I will never look back. This soup has a bright, clear, red tinted broth that shimmers with drops of olive oil. The vegetables are hearty, and the wheat gives a nice texture and added nutrition. The humble ingredients together with the array of spices make this soup decadent and flavorful. I eat this soup at least twice a week, and I will continue to do so in perpetuity.

Ingredients

• 1 Tbsp. olive oil
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 pinch fenugreek seeds
• 1 small beet, chopped
• 1 cup fennel, chopped
• 1 cup purple cabbage, chopped
• ½ tsp. ground cumin
• Salt and pepper to taste
• ¼ cup walnuts, soaked
• ¼ cup bulgur wheat, rinsed
• 1 cup greens (like kale or chard), chopped
• ½ tsp. flaxseeds, ground (garnish)
• Cilantro, chopped (garnish)

Method

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add the beet and fennel to sauté
4. Once the vegetables are soft, add the cumin, salt, and pepper
5. After 1 minute, add the purple cabbage to sauté
6. Add walnuts and water until it almost covers the vegetables (about 1 cup)
7. Let soup come to a boil
8. After boiling for 3-5 minutes, turn off the heat and add in bulgur
9. Let soup sit for 5 minutes so the wheat can soak up the water
10. Let soup cool with lid askew for 10 minutes
11. Garnish with cilantro and flaxseeds
12. Serve with yogurt or sour cream, if desired
13. Enjoy