Beet and Beet Green Borscht

Name: Beet and Beet Green Borscht
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 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; 1/2 onion, small diced; 2 tomatoes, diced; 1 teaspoon caraway seed; 2 teaspoons vegetable bouillon (better than bouillon is great); 1 tablespoon Braggs Aminos; 1/4 teaspoon powdered ginger; 1/2 lemon, juice of; salt, to taste; 1/2 teaspoon pepper (to taste); 1 cup fat free Greek yogurt, garnish; 2 tablespoons dill

Submitted by MC Baker

"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."

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Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 8

ingredients

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
¹⁄₂ onion, small diced
2 tomatoes, diced
1 teaspoon caraway seed
2 teaspoons vegetable bouillon (better than bouillon is great)
1 tablespoon Braggs Aminos
¹⁄₄ teaspoon powdered ginger
¹⁄₂ lemon, juice of
salt, to taste
¹⁄₂ teaspoon pepper (to taste)
1 cup fat free Greek yogurt, garnish
2 tablespoons dill

directions

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

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Reviews

This was my first attempt at Borscht...but it won't be my last! I had a surplus of beets and greens from my produce co-op, plus some potatoes and cabbage (yes, I did add some cabbage). Loved the flavor from the caraway seeds! The only other thing I added was a bit of apple cider vinegar. Delish!

Wendybird 2

RECIPE SUBMITTED BY

MC Baker

I'm a chemistry grad student with a passion for cooking in my spare time. I'm not vegetarian, but have been and love to explore ways to take typical recipes and make them vegetarian.

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