this post was submitted on 29 Oct 2025
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Preference for high nutrient density and lower cost if possible

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I love borscht.

You can also start fermenting beetroots to add to the soup, I think traditionally the recipe was using fermented beets.

It quite easy to do, lacto-fermented vegetables have a lot of health benefits and it being umami and a slight tanginess to the soup that brings it to a complete new level.