CardioKit Borscht: a recipe share

A recipe share for CardioKit by Andreas Wingert

After spending the beginning of his career in some of Europe’s finest Michelin restaurants and hotels, Andreas had the opportunity to join Circle Health as Executive Head Chef at their flagship private hospital in Bath.  Andreas continues to work as Circle’s Executive Head Chef on various projects in the UK and China.
Andreas is sharing a traditional recipe here and when he suggests eating the borscht with a slice of toasted sourdough bread, he is understating the fact that he is the king of sourdough baking!
To find out why we recommend beetroot for lowering blood pressure, just search for beetroot here on the Cardiologist’s Kitchen website.

50g chopped garlic

400g chopped onions

350g carrots

350g celery

300g sweet potato

1kg beetroot diced

500g green cabbage (kale, savoy, spring cabbage)

2L chicken stock

juice of 2 lemons

6 bay leaves

1 spring thyme

8 juniper berries

10 black peppercorns

sea salt

sour cream

chives

 

 

  • Sweat down onion and garlic.
  • Add celery and carrots and continue to cook for 5 minutes.
  • Add the beetroot, sweet potato, thyme, pepper, juniper berries, bay leaves and sea salt.
  • Now add the chicken stock (or vegetable if you would like to keep the soup vegetarian) and bring to boil.
  • Keep simmering until the beetroot is just cooked and then add the cabbage and continue cooking for 15 minutes.
  • Add the lemon juice and check the seasoning.
  • Serve the borscht with sour cream and a slice of toasted sourdough bread.

 

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