Organic Borscht


A very tasty borscht recipe using *kvas (*the liquid from making homemade Natural Organic Lactic Acid Fermented Pickles)

Marisol Traditional Hand-harvested Portuguese Algarve Sea Salt

Ingredients:

1 quart pure water  (or filtered water)
2 quarts *kvas (*the fermented liquid that remains after making Natural Lactic Acid Fermented Pickles)
4 Tbsps. butter or ghee
2 medium sized organic onions, chopped into 1/4" pieces
3 medium sized organic beets, peeled and chopped into 1/4" pieces
2 large organic carrots, chopped into 1/4" pieces
2 cups coarsely chopped organic cabbage family greens (cabbage, kale bok choy, sui choy...) 
3 large cloves organic garlic, crushed in a garlic press, or finely chopped.
3 Tbsp. dried dill weed
freshly ground black pepper (to taste)

In a 5 quart stainless steel pot, saute the onions in butter or ghee until they are a bit soft (but not brown). 

Add *kvas, water, beets, carrots, and greens.

Bring to a rolling boil,  turn down heat to low, cover, and simmer gently, covered, for approx 1 hour or until all of the vegetables are well cooked. 

Turn off the heat.

Add garlic, dill and black pepper, cover and let sit, covered for 10 minutes.  

Optional: garnish individual servings with fresh plain homemade yogourt.

Enjoy!