You’ve probably already read our post on the potent purple power of Beet Kvass (Ferment This: Beet Kvass). This one’s about reducing food waste and making something toothsome from the beets left after making kvass!
Borscht is a traditional Eastern European beet soup. There are many versions of it, but here’s how I make my slow cooker version:
- 3-4 spent beets from kvass-making
- 1 small green cabbage (choose a dense head if possible)
- 1 teaspoon of beef bouillon (I use this organic one: Better Than Bouillon – and I do not have a relationship with Amazon other than as a customer)
- 1/4 cup tomato paste
- 1 – 15 oz can diced tomatoes
- 1 pound pastured beef stew meat (a big meaty bone or oxtails would work as well or even better)
- 1/4 cup raw vinegar
- 1 liter water
Cut up the cabbage and add it to the other ingredients in the crock. Set on low and let it cook all day. Stir periodically during cooking – the cabbage will soften as it cooks and the soup will become easier to stir.
Serve this with crusty bread on the side and add a dollop of cream or sour cream on top…or eat it just as it is, honest and unadorned. It’s tasty either way!
You’ll feel great knowing that your hearty, nutritious soup is made with beets that have already made delectable beet kvass – and you’re doing your part to help reduce food waste!