Borscht is a culinary favorite in many Central and European countries. Its main ingredient – the sugar beet – can easily satisfy your sweet tooth.
Beets have the highest sugar content of any vegetable, and they are low in calories. Only 75 per cup! Could it be that this simple recipe from the Our Lady of Weight Loss kitchens is the secret ingredient to your weight loss success?
Before I share Our Lady of Weight Loss’s Righteous SWEET BEET BORSCHT Recipe, here follows some interesting information about beets!
The beets we eat are called red beets, root beets and/or table beets. They are a root vegetable and both their root (the beet) and their leaves (the greens) are edible. They are grown in more than 30 states and are available throughout the year, although their peak season is June through October. In other words, your beets are peaking now baby!
Small, young beets (about 1-1/2 in. diameter) are best because they are tender little things and cook up faster than their tough, woody cored chubby (over 2 in. diameter) counterparts.
Beets should be smooth, hard, round and a deep red color, as well as blemish free. The taproot, the part that extends from the bulbous part of the beet, should be slender. If you are planning on eating the greens, be sure that they are small, crisp and dark green, measuring no more 8 inches. Nor should they be limp or yellowed. (Wow, that’s a lot to remember.)
And one more thing … Never and I mean never cut or peel them before cooking in liquid, lest they will ‘bleed’ and turn a very unappetizing brown. You may, however, scrub them gently and rinse.
To Bake: Wrap beets in foil, place in baking pan and bake in a 350 degree F to 400 degree F oven until soft (1 1/2 to 2 hours). Unwrap foil and let them stand until cool enough to hand, then peel.
To Boil: Some of the color and nutrients may be lost in the boiling process, but this is the most common way to cook beets. Place beets in a pot of boiling water, cover, and simmer until the beets are just tender (40 minutes to 1 1/2 hours, depending on size and quantity of beets).
To Steam: Place beets in a vegetable steamer over boiling water (approximately 40 minutes).
To Microwave: Place about one pound of whole beets in a microwavable dish with 1/4 cup liquid. Cover and cook on high until tender (10 minutes or so).
AND NOW!!! … A one pot wonder from the Our Lady of Weight Loss Kitchen
The Sweet Beet Borscht Cure : Beat Sugar Cravings
Ingredients: 2 red beets, peeled and diced * 1 Yukon gold potato, chopped into bite size cubes * 1 carrot, peeled and diced * 1 turnip, peeled and diced * 1 cup of shredded green cabbage * 4 cups of organic vegetable broth * 1 cup of crushed tomatoes * fresh dill * salt n’ pepper to taste * low fat sour cream
Instructions: Combine all ingredients in a large pot * bring to a simmer * cover and cook until red beets and potatoes are tender (about 40 minutes or so) * add dill, salt, pepper to taste * chill and service cold with low-fat sour cream
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