Beet and Cabbage Borscht

Organic Ingredients:

• 2 tablespoons olive oil
• 3 medium beets, peeled and diced (½ inch)
• 2 medium carrots, peeled and diced (½ inch)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 2 cups finely chopped cabbage
• 2 stalks celery, sliced
• 2 tablespoons lemon juice
• ½ cup chopped fresh dill, plus more for serving
• sea salt and black pepper to taste
• ¼ cup Omege3NutraCleanse
• chopped fresh chives for serving
• 1 cucumber, sliced
• sour cream or plain yogurt for garnish

Method:

• Coat the bottom of a large pot with olive oil and place over medium heat.
• When the oil is hot, add the beets, carrots, garlic and onions.
• Sauté until the veggies begin to soften, about 10 minutes.
• Stir in the broth, tomato paste, cabbage and celery.
• Raise the heat and bring the liquid to a boil.
• Lower the heat and allow to simmer until the veggies are tender, 15-20 minutes.
• Remove the pot from the heat and stir in lemon juice and dill.
• Then stir in the Omega3NutraCleanse and let it stand for 5 minutes as it thickens up and cools down.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and top with sour cream or yogurt, sliced cucumbers and fresh chives.