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what i did to survive breast cancer

Borscht (beet soup)


This is a beautiful pure red soup.  The ingredients are simple and curative.  I don’t know exactly what makes it taste so good. It has a lovely rich complex flavour.beet photo by r.abrams

Health Benefits:

  • Beets – full of anti oxidants, anti inflamatories and plant pyto chemiclas such as betanin and vulgaxanthin, lutein and zeaxanthin,  that prevent and fight cancers and heart disease, and aid in eye health
  • Cabbage – lowers cholesterol, and contains polyphenols and vitamin k
  • Caraway – anti oxidants
  • Bone broths – provide easy to absorb minerals, and  repairs the digestive track
  • Onions – contains quercetin, lots of minerals, increases bone density, anti bacterial

photo by r.abrams


  • 3  large beets – peeled and grated, (you can use a mandolin, hand grater or food processor, or cut it up into 1/4 inch match sticks by hand)
  • 1 onion, chopped
  • 4 Tbsps butter
  • 1 cup of thinly sliced cabbage.
  • 5 cups of stock (beef, chicken, or duck)
  • pepper
  • 3 Tbsps vinegar
  • 2 tsps caraway seeds
  • 1 tsp or more of salt
  • sour cream or yogurt


Melt butter in large pot.  Add onins and fry on medium, until wilted and soft.  Add the rest of the ingredients, except sour cream.  Cover, and simmer until the beets are tender 20 – 50 minutes.  Taste for seasonings.   Serve with a big spoonful of sour cream or yogurt.

Makes 6 bowls

Author: Rhonda

Documenting all the things I have done in an attempt to survive cancer.

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