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Hidden Onion And Turnip Borscht

Posted by domesticactivist, in Recipes, GAPS 05 June 2011 · 147 views

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One of the best things about the GAPS diet is what it has done for our picky kids. We once had one sugar-crazed kid who wouldn't eat meat and one meat-crazed kid who wouldn't eat vegetables. While things are still far from perfect, at least our vegetarian is eating meat and our carnivore is eating more vegetables. They will now eat nearly any vegetable.

Except for turnips and onions. Which I totally understand! Onions are slimy and turnips are squishy. What's the best way to get around these textures? Puree! But we don't want puree all the time. Sometimes we want chunks, too. My genius idea? Puree the stuff the kids don't like, then add the veggies and meat they do like! I felt so smart.

Additionally, the turnips and onions thicken up the broth, making this more like a stew. It's pretty awesome. Make sure you peel the whole outer layer - it's bitter - off of the turnips. You can see it's a bit more opaque than the rest of the turnip.

Borscht serves 8
4 pints beef or lamb stock
4 cloves garlic, minced
2 medium onions, coarsely chopped
3 lbs turnips, peeled and coarsely chopped
3 lbs beets, peeled and coarsely chopped
3 lbs carrots, peeled and coarsely chopped
2 lbs ground beef or lamb, beef or lamb stew meat, or leftover beef or lamb roast

  • Bring stock to a boil and add garlic, onions, and turnips.
  • Reduce to a simmer. Simmer 20 minutes until turnips are tender.
  • Using your stick blender, puree in the pot. Careful not to splash yourself! If you don't have a stick blender, you can use a regular blender and work in batches.
  • Bring puree to boil and add beets and carrots.
  • If using ground beef, form 1" meatballs and drop into soup. If using stew meat or leftover roast, cut into bite size chunks and drop into soup.
  • Reduce to a simmer. Simmer 20 minutes until beets are tender.
  • Serve with sour cream or yogurt, homemade sauerkraut, and fresh dill.


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