RECIPE FROM THE VEGETABLE BOX WITH BORSCHT

This time we have dedicated our recipe to borscht. So complicated its name, so simple the preparation.
Whether with meat or vegetarian – borscht is made faster than pronounced and really delicious.
The colorful vegetable soup comes in many variations, but they all have one thing in common. They get their unique color from beet.
Raw or cooked, as juice, in a stew or as soup. Beet is the quick-change artist of healthy winter vegetables.

We love sustainable beet. So much so that we’ve even dedicated a product to it. Our pickled catfish gets its unique color from a special pickling with beet. Not only do beet come in many bright colors and all sizes, they are also packed to the brim with healthy ingredients. Beet is rich in the minerals calcium, phosphorus, potassium, magnesium and iron, and scores high in B-group vitamins, vitamin C and plenty of folic acid. Betanin, which gives the vegetable its red color, is considered an antioxidant. It is said to have a positive effect on the immune system. This makes it the perfect companion in healthy cuisine, and not just in winter.
Regionally produced, the beet comes without long distances and climate-friendly on your table. It can be stored for a long time without any problems. Therefore, you can enjoy it all year round with a clear conscience. It adds a wonderful color to our borscht with chard. Try it and discover how good regional can taste!

Recipe chard borscht

Ingredients for 2 people:

3 – 4 chard stems with leaves
3 potatoes
3 beet
1 onion
2 cloves of garlic
500 ml vegetable broth
2 tablespoons vinegar
salt, pepper
To taste: sour cream, yogurt or vegan alternative

Preparation:

Dice the onions and finely chop the garlic. Wash and chop the chard.
Wash, peel and dice the potatoes and beet. (Since beets have a longer cooking time, it is recommended to cut them as small, or fine, as possible).
Sauté the onions and garlic for about 5 min in a large pot and deglaze with the broth.
Then add the chard, beet and potatoes to the pot and bring to the boil. Simmer on low to medium heat for
Simmer on low to medium heat for 30 minutes.
Finally, add the vinegar and season with salt and pepper.
Serve with sour cream or vegan alternative…. Our pesto is also delicious with this. Enjoy your meal!

Download the recipe

All ingredients you need for the recipe of the week are available in our Gemüsebox subscription, in our farm store in Berlin Herzberge or at our markets in Rummelsburg. There you will also find our own fish products from sustainable AquaTerraPonik© , fresh vegetables and fruits from organic farming and many delicious products from our market people from Berlin and Brandenburg.

You want to become part of the sustainable StadtFarm community? Then get your subscription here: Vegetable Box Subscription