This is a modified, sort of Asian-ish version of Borscht, which I created for a dietetics class. The purpose of this soup is to help remove liver qi stagnation.
- 5-6 medium/large beets
- 8 cups vegetable (or mushroom) stock
- 1.5 in. piece of ginger, chopped
- 1 tbsp dry dill
- 2 medium cloves garlic
- 1/4 tsp. black pepper
- 1/2 head cabbage, chopped
- 1/2 cup rice wine vinegar
- 1 cup coconut milk
Cook beets, stock, ginger, dill, garlic, pepper and cabbage until boiling. Turn heat down and cook on medium for 1 – 2 hours. Use a hand blender or food processor to puree the soup. Add vinegar and coconut milk. Add salt to taste.
