Seabuckthorn Berry Borscht
Recipe Provided by: Chef Jenni
*This comforting soup brings back memories of Grandma’s garden. The citrusy tang of Seabuckthorn Berry packs a powerful nutritional punch while ginger and sesame add extra zing!
*This comforting soup brings back memories of Grandma’s garden. The citrusy tang of Seabuckthorn Berry packs a powerful nutritional punch while ginger and sesame add extra zing!
INGREDIENTS:
| 2 cups | nvigorate Seabuckthorn berries |
| 4-6 | small golden beets, about 2 cups chopped |
| 2 cups | shredded or finely chopped cabbage |
| 1 | medium onion, diced |
| 4 | cloves garlic, minced |
| 4 | celery stalks, diced |
| 4 | medium carrots, diced |
| 2 tbsp | minced ginger |
| 2 tbsp | fresh dill |
| 2 cups | Northern Lights Foods Organic Wild Rice |
| 2 cups | Daybreak Mills Organic Pot Barley |
| 2 tbsp | sesame oil |
| 2 tbsp | canola Oil |
| 1/4 cup | nvigorate Seabuckthorn Vinegar |
| 2 tbsp | honey |
| 1 tbsp | salt |
| 1 tsp | freshly ground pepper |
DIRECTIONS:
- Cook wild rice in six cups water, covered, until rice just starts to split open. Remove from heat but don’t drain.
- In a large, heavy bottomed pot, heat sesame and canola oil then add onions, ginger, celery, garlic and carrots. Sauté until onions start to brown. Add barley and cook, stirring, for about 3 minutes.
- In a blender or food processor, purée Seabuckthorn berries until smooth. Add to vegetables in pot along with beets, cabbage, dill, Seabuckthorn vinegar, salt, pepper and wild rice and its cooking liquid.
- Let simmer 20 minutes, until beets are tender but not mushy. Check seasonings and add more salt and pepper, honey and vinegar until a balanced flavour is reached.
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