Fancy for a fancy soup? Russian soup revisited GAPS-style
As the evenings get chilly it is so rewarding to indulge in a bowl of warm soup at the end of the day, warming the spirit and soul. Beetroot and sauerkraut are classic autumn-winter staples, what better to make from them (beside vinegret) than borsch soup!
This recipes is not only quick but it only needs assembling, no long hours of soup-making involved, and it contains four basis GAPS staples that every GAPS kitchen keeps in the fridge all the time: bone broth, eggs, cooked beetroots and raw sauerkraut.
You will need (feeds 2 to 3 people):
1 l beef bone broth
3 medium beetroots, cooked in their skin
1.5 cups sauerkraut
2 to 3 tbsp olive oil
1 to 2 tbsp apple cider vinegar
1 fresh garlic clove
freshly ground black pepper
fresh parsley leaves
1. Peel the cooked beetroots and grate them with a large-hole grater. Add the oil, mix thoroughly. Add the apple cider vinegar, and let it marinade for a few minutes.
2. Cook the eggs for 7 to 8 mins. Drain, pour cold water over, and let them cool down in the water for 3 to 4 mins, then peel and dice.
3. Roughly chop the sauerkraut.
4. Bring the beef bone broth to boil. Take it off the heat, and let it cool back to warm.
5. Add the grated beetroots. Season with freshly ground black pepper and finely chopped fresh garlic.
6. Serve the warm soup in bowls. Top with chopped sauerkraut and diced eggs, finally sprinkle with fresh parsley leaves. Enjoy!
Tips:This is a meat-free version, but you can serve the soup with cooked meet from your beef broth. The point of serving the soup warm and not hot is that the beneficial probiotics in the sauerkraut do not get destroyed by the high heat. You can also serve with a good dollop of sour cream on top.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.