Beet and Beet Green Borscht

“I've had a few rounds of making borscht, but I really like yellow beets, which we often get at the farmer's markets here, and I don't always like cabbage in it. In this version I take advantage of the lovely tasty beet greens that I used to just toss. I like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.”
1hr 10mins

Ingredients Nutrition

  • 6 cups water, enough to cover all veggies during cooking
  • 1 bunch red beet, peeled and cubed
  • 1 bunch yellow beet, peeled and cubed
  • 2 bunches beet leaves, chopped in 1/2 inch shreds
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, sliced
  • 3 garlic cloves, smashed and chopped
  • 12 onion, small diced
  • 2 tomatoes, diced
  • 1 teaspoon caraway seed
  • 2 teaspoons vegetable bouillon (better than bouillon is great)
  • 1 tablespoon Braggs Aminos
  • 14 teaspoon powdered ginger
  • 12 lemon, juice of
  • salt, to taste
  • 12 teaspoon pepper (to taste)
  • 1 cup fat free Greek yogurt, garnish
  • 2 tablespoons dill


  1. Starting with cold water bring beets and potatoes to boil.
  2. Reduce heat to simmer and cook until firm, but cooked through, ~20 minutes.
  3. Add carrots, onion, garlic and cook 10 minutes.
  4. Add remaining ingredients and cook 10 more minutes or until greens have wilted.
  5. Taste for salt, and add if needed, add lemon juice, stir.
  6. Pour in bowls and garnish with yogurt and dill.

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