If you have difficulty in enjoying vegetables, adding them to soup is a good way to go. Fresh vegetable juices help boost your antioxidant levels. However, chewing vegetables thoroughly improves appetite control by promoting satiety and improves oral health. This delicious borscht may be served either hot or cold. When eating cold, the starches of the soup become resistant to digestion in the small intestines and create beneficial fermented products in the large bowel. Resistant starches improves the ability of your cells to respond to insulin.
4 potatoes, diced
1 large onion, diced
1 large carrot, shredded
1 beet, shredded
1 cup of cooked beans (optional)
2 cloves garlic, crushed
2 Tablespoons of cold-pressed virgin olive oil
2 Tablespoons tomato paste or five fresh tomatoes
¼ head cabbage, shredded
1 bay leaf
2 Tablespoons dill
Salt to taste
Cook potatoes in 10-12 cups of water.
Sauté onion, carrots, beet, and garlic in a little water.
Stir in the oil and tomatoes.
Put the sautéed mixture, cabbage, beans, and seasonings into the pot with cooked potatoes.
Cook just long enough for the cabbage to become tender.
Salt to test.