BORSCHT
“Very hearty and heathy. Don’t forget to wear gloves! Beet juice will stain your fingers.” -Carol
Prep Time: 5 Minutes
Cook Time: 40 Minutes Total Time: 45 Minutes
Ingredients
• Beef ribs • Beef broth • Salt and pepper, to taste
• ½ head purple cabbage, chopped into bite-sized pieces • ½ pack baby carrots, chopped into bite- sized pieces • 2 pounds beets, chopped into bite-sized pieces
Submitted by Carol N., SC RN
Instructions
1. Prepare the vegetables: Chop the purple cabbage, baby carrots, and beets into bite-sized pieces. 2. Cook the beef ribs: In a large pot, cook the beef ribs in beef broth until fully cooked. Remove the ribs from the pot and set aside. 3. Cook the vegetables: Add the chopped vegetables to the pot with the beef broth. Cook until the vegetables are tender.
4. Shred the beef: Pull the meat off the beef rib bones and return the shredded meat to the pot. 5. Season the soup: Season with salt and pepper to taste. 6. Serve: Ladle the soup into bowls and enjoy!
SOPA DE HUESO “This recipe was made by my grandmother, who was born in 1911, my mother, and now by me. This bone broth soup will bring you back from any and everything that tries to take you down: physically, emotionally and spiritually. It’s SO healing and full of collagen... If I’m about to get sick, I eat it and get all better. So packed with nutrients” -Andrea (BONE SOUP)
Prep Time: 15 Minutes
Cook Time: 30 Minutes Total Time: 45 Minutes
• 2 tablespoons oil • 8 bone marrows • 2 quarts water (plus extra as needed) • 1 bouillon cube Ingredients
• 1 bag lentils • 1 cup baby carrots • 1 cup yams, cut into small cubes • 1 cup potatoes, cut into small cubes
• 2 corn-on-the-cobs, cut in half • Salt and pepper, to taste • 1 cup spinach (optional)
Submitted by Andrea M.
Instructions
1. Prepare the base. In a large pot, heat the oil over medium-high heat. Add the bone marrows and brown them on all sides. 2. Build the broth. Pour in 2 quarts of water and add the bouillon cube. Bring the mixture to a boil, stirring to dissolve the bouillon. Add more water as needed to maintain the same volume of broth throughout cooking. 3. Cook the vegetables and lentils. Add the lentils, baby carrots, yams, potatoes, and corn to the pot. Reduce the heat to a simmer,
cover, and cook until all the vegetables and lentils are tender (about 20–25 minutes). 4. Finish the soup. Stir in the spinach (if using) and season with salt and pepper to taste. Remove the clean bones from the soup before serving. 5. Serve. Remove the pot from heat and serve the soup immediately. Enjoy!
2026 | Recipes by Nurses, for Nurses
17
Elite Learning
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