Recipe: Fermented borscht

This is our take on a traditional Borscht, with a few gut-friendly upgrades. ZOE's version is full of beets, beans, and root vegetables, foods long associated with circulation, digestion, and overall gut health.

Fiber-rich vegetables are paired with a finishing swirl of kefir and Greek yogurt, combining prebiotics and live cultures in one dish.

The result is a deeply nourishing soup that’s been eaten for generations for good reason.

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Delicious. Crunchy. Energizing.

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Ingredients

(Serves 2-4)

• 1 tbsp olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 3 medium beets, peeled and shredded

• 1 large carrot, cut into chunks

• 1 big stick of celery, diced into tiny pieces

• 1 large potato, diced

• 1 can of chopped tomatoes

• 2-3 cups vegetable stock

• 2 bay leaves

• 1 tbsp apple cider vinegar

• 1 tbsp tomato paste

• 1 can cannellini beans, drained

• salt and pepper

To serve:

• mix a splash of kefir with two big scoops of Greek yogurt

• fresh dill

• cracked fresh black pepper

• toasted sourdough

Method

1. Fry onion, garlic, and bay leaves in olive oil until translucent.

2. Add beets, carrot, celery, and potato, cook for around 5-10 minutes.

3. Stir in tomato paste, vinegar, chopped tomatoes, and stock. Bring to a boil and simmer 30–35 min or until potatoes are soft.

4. Stir in beans.

5. Serve with a big dollop of kefir-yogurt mix, lots of fresh dill, fresh cracked black pepper, and sourdough toast.