Feed Your Skin From Within: Beauty Boosting Borscht

beauty boosting foods borscht recipe skin boosting foods

When temperatures dip below freezing and your body craves a much needed boost of nutrition and a little extra comfort, let’s face it - soup is your best friend. This vibrant borscht is loaded with vitamin + antioxidant rich vegetables and a warming spiced gingery broth which together help support your immune system.



Let’s not forget it’s chock-full of fibre, nutrients and minerals that promote healthy, glowing skin. We’ve highlighted just a few of our star ingredients’ beautifying properties below.
Beets - Contain vitamin C + iron + antioxidants.
Are anti-inflammatory, can help brighten skin
+ alleviate acne related inflammation.

Cabbage - A rich source of vitamins C, K + antioxidants.
Can help protect against cellular damage caused by free radicals.

Dark leafy greens - Rich in calcium, folate + a source of
vitamins C + E + betacarotenes which help give skin a glowy appearance.

INGREDIENTS
(Don’t bother peeling root veggies + ginger just give them a good scrub)
Aromatics + protein (if using)
4 tbsp olive oil (divided)
1 large onion, chopped
3-5 cloves of garlic, chopped
1 x 1-inch chunk of fresh ginger finely chopped

2 tbsp of fresh thyme leaves, picked from stems (divided)
1 tsp of dried crushed red chili flakes
1 tsp salt (or to taste)
1 tsp cracked black pepper (or to taste)
1 pound of organic sausage (turkey or your meat of choice) cut into 1 inch pieces (if using - leave out to make vegetarian)

Veggies
1/2 a small green cabbage, roughly chopped
2 medium beets, chopped into small cubes
2 carrots, sliced
2 sticks of celery, sliced
3 small-medium white potatoes, quartered then cut into 1/4 inch slices
1 cup of canned whole plum tomatoes, roughly chopped
1-2 cups of fresh dark leafy greens (chard, spinach or kale), roughly chopped (stemmed if using chard or kale)
Broth 
6 cups of chicken or vegetable stock (we recommend Better than Bouillon brand if you’re using chicken stock)
2 cups of water (or enough to cover veggies)
1 tbsp of apple cider vinegar or red wine vinegar (or to taste)
2 bay leaves
Garnishes
1 small bunch of dill, chopped
1/4 cup of thick yogurt for serving

METHOD
(If you’re making this recipe vegetarian, skip to step 2).

    1. Start by browning your meat in 2 tbsp of olive oil on medium-high heat (in a cast iron pan if you have one) until golden coloured, and set aside off the heat.
    2. In a large soup pot over medium heat, add 2 tbsp of olive oil. Once the oil is heated through add your onion, salt, pepper, red chili flakes, ginger and 1/2 of the thyme and cook until tender. Add your garlic and cook for 2 mins more, or until onions are starting to caramelize.
    3. Add celery, carrots, cabbage, potatoes + beets to your aromatics. Stir and let soften briefly. Avoid over-frying as you want to keep your veggies in tact in your soup.
    4. If you’re using meat - add your browned meat to the pot using tongs or a slotted spoon to avoid adding cooking oils to your soup pot. (If you simply empty the meat into the pot directly from the pan, your soup will be too oily).
    5. Add chopped tomatoes, stock, bay leaves, remaining thyme + water (enough to cover veggies) taking care to scrape up any caramelized bits on the bottom of the pot, stirring well.
    6. Turn up to high heat and bring to a boil, then reduce to low-medium heat to simmer for 25-30 minutes. Stir occasionally and keep an eye on it to ensure that it’s bubbling lightly.
    7. Taste your soup, at this point it might taste under-salted. (We recommend less salt off the bat since your stock and sausage sodium content may vary). Adjust seasoning by adding appropriate salt and pepper to taste, as well as vinegar. Remove from heat. Add your preferred amount of dark leafy greens right before serving to preserve their nutrient profile and colour.
    8. Ladle into bowls, adding a dollop of yogurt and a pinch of dill on top and drizzle with a little olive oil. Enjoy!

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