The hamburger adds protein and the soup then becomes a hearty meal that will keep your hunger in check for hours. To learn more about the benefits of eating beets check out my blog Eat Beets for Energy and Vitality.
Low-Glycemic, gluten free, grain free, paleo
Beet Borscht with Hamburger
Ingredients
- Soup
- 6 cups beets, cooked and shredded
- 8 cups beef broth
- 1 cup peas
- 1 cup carrots, diced
- ½ cup vinegar
- ½ cup ketchup
- 1 tsp salt
- ¼ tsp pepper
- 4 bay leaves
- 1 cup fresh dill, chopped fine or ¼ C dry dill
- 1 can pork and beans
- Dollop sour cream or plain yogurt (optional)
- Fried Hamburger (optional)
- 1 lb hamburger
- ¼ C coconut fat
- onion
- cloves garlic
- ½ salt
- ¼ pepper
Instructions
- Preparing the Beets
- Fill a large soup pot with 10 cups of water.
- Add 4 - 5 beets with skins, tails and 1 inch of tops to ensure the rich color stays within the beet and not leak out.
- Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are).
- Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool.
- Get rid of the water and wash the pot.
- Next, peel and shred the beets into match sticks and add them back to the pot (I use my food processor). When you peel beets, wear rubber gloves unless you want red fingers.
- Preparing the Hamburger (optional)
- Finely chop onion and garlic.
- In a skillet on medium heat, melt coconut fat and sauté onion and garlic.
- When onions are tender, add hamburger and fry.
- Season the hamburger with salt and pepper.
- Add to the soup pot. The hamburger adds protein and the soup then becomes a hearty meal that will keep your hunger in check for hours.
- Preparing Soup
- Add all ingredients.
- Cook for 30 minutes on medium heat.
- Depending on your taste preference you can season the soup with more salt, pepper, vinegar and dill.
- Serving Soup
- Ladle the hot steamy borscht into a bowl and add a dollop of sour cream or yogurt. Enjoy!
