12/08/2026
This is the perfect season for soup & this recipe will support your liver, alleviate inflammation and can lower blood pressure ❣️
In folklore, the beet is a symbol of love, partially due to its often red color and heart-like shape. In Greek mythology, Aphrodite, the goddess of love was said to have eaten beets to retain her beauty. If a man and a woman ate from the same beet, they were destined to fall in love.
Today we know that the beet is rich in the mineral boron, which plays a signi cant role in the production of human s*x hormones. This could be one of the reasons it has been a food staple in northern Asia for thousands of years. To endure those long, dark, cold winters, a little love must have gone a long way.
This delightfully lemony summer borscht, flavored with garlic, would be perfect any time of the year. A little yogurt added at the end will change it from a clear, dark red to a gorgeous Valentine pink.
Summer Borscht
INGREDIENTS
2 pounds beets (approx. 8 medium) peeled, halved and thinly sliced
7 cups water
2 teaspoons sea salt to taste
6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
1 teaspoon minced lemon zest
4 garlic cloves (whole)
3/4 cup plain low-fat yogurt (optional)
1 small cucumber, peeled, seeded, and diced
chopped fresh dill or chives for garnish
PREPARATION
• Combine the beets, water, and 1 tsp. sea salt in a soup pot and bring to a simmer. Cook for 30 minutes.
• Add the lemon juice, zest and remaining salt and garlic cloves. Continue to simmer, uncovered, for 20 minutes.
• Remove from the heat and allow to cool, then cover and chill. Taste and adjust seasoning.
• Remove the garlic cloves.
• Place 2 tbsp. yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives. This will keep 2-3 days in the refrigerator.
✨this recipe is from our “Sacred Cookbook” — find it on our website: thesacredscience.com