Beet Borscht

Ingredients:

• 3 large beets

• 3 carrots

• 1 small onion

• 1 1/2 cups shredded cabbage

• 3 garlic cloves (optional)

• 1/2 cup chopped parsley or cilantro

• 1 cup beet greens (garnish whole leaves and can be chopped into soup)

• 4 cups chicken broth (Better than Bouillon or broth in a carton)

• 1-2 cups water

• 1 T ghee or avocado oil

• 3 chicken sausages

Here’s How:

1. Preheat oven to 375 and bake beets by wrapping them individually in tinfoil and placing them on a cookie sheet for about 1 hour. Prick with a fork after about 45 minutes and they will feel tender all the way through when they are done. Let cool.

2. Place the sausages on the baking sheet while the beets are baking and brown. Remove and slice into bite sized chunks. Set aside.

3. Cut carrots into bite sized pieces.

4. Chop onion coarsely.

5. Peel and chop garlic.

6. In a large soup pot, heat and melt fat and saute onion for 3-5 minutes, then add the garlic and slightly brown.

7. Add carrots and saute for 5 minutes, then add cabbage and continue to saute until slightly browned.

8. When the beets are done, cut into chunks, and add to the soup pot. Add the sausages.

9. Meanwhile heat 4-6 cups of filtered water in an electric hot water pot and either add bouillon to water or heat broth and add to soup pot. Simmer soup for 10-15 minutes, add beet greens, adjust seasonings of salt and pepper any additional bouillon and enjoy.

Serve soup with a dollop of Plain Greek yoghurt or sour cream!