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Eurasia to Moscow: Borsht (Beet Soup)
by Karon Szelwach Aronson, M.D., J.D (retired), from the July 2006 newsletter
Much scientific and media attention is being paid to the color of our food, especially the carotenoids and anthocyanins in red and purple varieties. They are antioxidants and may prevent general aspects of aging by mopping up free radicals, but specifically some authorities believe there is evidence that the colored compounds may prevent age-related macular degeneration of our eye’s retina. Prevention of this type of blindness is important. Beets contain many colored phytochemicals plus they contain a fair amount of insoluble fiber. They fiber helps regulate and soften the work of our bowels. The following recipe is easy and the color beautiful any day in summer served cold or in winter served hot.
Beet Soup
3 quarts of water
1-2 lb. marrow bone
2 Tbsp. flour
1 bay leaf
1 tsp. salt
Bunch of 5-6 beets
1 cup sour cream
2 Tbsp. sugar
3 Tbsp. vinegar
Make a broth by cooking marrow bone, salt and bay leaf in 3 quarts of water. Skim any foam off the broth while cooking an hour or so, then cool. Cook beets slowly in water for about an hour, depending on their size. To test doneness, a steak knife should penetrate the depth of the beet easily. Remove the skins of the beets by placing under cold water and rubbing with your fingers, or pare skins off with a knife.
In a food processor or blender, blend the cooled beats, sour cream, sugar, flour and vinegar. Add this mixture to the cooled broth, after removing the bay leaf, and bring to a low boil so the flour will thicken. Serve with chopped hard boiled eggs or boiled potatoes in the center of the soup plate for an eye-tempting treat.
K.S. Aronson, M.D., J.D. is retired from the practices of medicine and law. She attended medical school in the early 1970s before nutrition was taught. She worked in anesthesiology and trauma, but believes in preventive medicine. She writes and does watercolor painting.
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