Russian Borscht

This soup represents all Five Elements and flavors of Traditional Chinese Medicine (TCM)

This vibrantly red soup will nourish you through the spring and winter seasons. It has a beautiful array of veggies which represent all Five Elements and flavors of Traditional Chinese Medicine (TCM). Note how many of the vegetables affect the liver (Wood element) and support the spleen/pancreas (Earth element). During the Spring season the Liver and Gallbladder need extra support as these are the organs associated with Springtime. The Spleen/Pancreas and Stomach are associated with the Earth element and often can be “over-controlled” by Wood (liver and gallbladder). This soup helps harmonize the dynamic and delicate balance within the Five Elements.

Beets are neutral in temperature and sweet in flavor. They help improve circulation and purify the blood. They strengthen the heart, benefit the liver, moisten the intestines in cases of constipation and can promote menstruation in women. When eaten with carrots, as in this recipe, they regulate hormones during menopause. As a root vegetable they also help calm the spirit when someone is feeling ungrounded and anxious.

Purple cabbage is slightly warming, sweet and pungent. It improves digestion, benefits the stomach, moistens the intestines. It is commonly used in the treatment of whooping cough, constipation and used with garlic to expel worms from the intestines. It is high in sulfur and helps in the treatment of stomach and duodenal ulcers. People with thyroid challenges should avoid excess amounts of raw cabbage as it is goitrogenic, unless it’s been fermented in Kimchi or Sauerkraut.

Carrots are neutral in temperature and sweet. They strengthen the spleen/pancreas, improve liver function, treat excess stomach acid, help dissolve accumulations such as stones and tumors, are alkalinizing thus treat symptoms like acne, tonsillitis, urinary tract infections and rheumatism. They are rich in beta-carotene and support the eyes – especially night blindness. They help increase milk supply in nursing mothers and regulate hormones.

Celery is cooling, sweet and bitter. It benefits the stomach, spleen/pancreas and calms the liver. It improves digestion, dries excess dampness in the body, promotes sweating and increases sperm count in men. It is high in silicon and therefore great for connective tissue, bones, joints, and arteries. Both the stalks and root is used in the East and West to treat high blood pressure, even during pregnancy.

Onions are pungent, influence the lungs, reduce clotting, expel cold and support protein metabolism.

Parsnips are warming and sweet, benefit the spleen/pancreas and stomach, can help clear the liver and gall bladder, are a mild diuretic and lubricate the intestines.

Vinegar is warming and moves stagnant blood. The sour and bitter flavors reduce liver accumulations. It also can neutralized food poisoning when ¼ tsp is taken every 15 minutes. It can be used as a foot bath for those with symptoms of athlete’s foot-fungus. It relieves damp conditions such as excess mucus, oedema and stops bleeding. (Source: Healing With Whole Foods by Paul Pitchford)

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cup chopped onion
• 1 cup chopped parsnips (option: purple or red potatoes)
• 1 cup chopped beets
• 2-3 large sliced carrots
• 2 stalks chopped celery
• 2 cups purple cabbage
• 1 tsp caraway seeds (I tend to use about 2 tsp, so play with the flavor)
• 4 cups stock or water (I use homemade chicken broth)
• 2 tsp sea salt
• black pepper to taste
• 2 Tbsp fresh dill minced
• 1 Tbsp cider vinegar or rice wine vinegar or coconut vinegar
• 1 cup tomato puree or diced tomatoes