#31: Bone Broth Borscht

I'm not Russian but I think I was in my past life. How else could I have concocted a traditional Russian borscht with no recipe? Okay, fine. I'll admit it. I watched an episode of Anthony Bourdain's No Reservations where he visited a woman that made an incredible meat based borscht and I never forgot it.  

Bone broth has many nutritional benefits so we decided to use it as a base for this traditional beet soup. You could use beef or pork based bone broth or stock for this recipe. The one pictured here uses a beef shank with marrow bones served with half an avocado. 

INGREDIENTS

  • 2 Quarts bone broth or stock
  • 2 medium red beets
  • 1 medium yellow onion
  • 1/4 Cup lacto-fermented sauerkraut, with juice
  • Sea salt

DIRECTIONS

  • Peel and julienne red beets into little matchsticks. 
  • Peel onion, cut in half, place flat side down and cut lengthwise into little strips, not half moons.
  • Place the broth, beets, onions and a generous pinch of sea salt into a stock pot. Cover, bring to a boil and allow to simmer for 15 minutes.  
  • Serve soup hot with a spoonful of lacto-fermented sauerkraut juice and a forkful of the sauerkraut. You can also serve it with a cashew cream or sour cream if desired.