Soups & Stews
Chunky Borscht
- Details
- Category: Soups & Stews
- Written by Rhea Yablon Kennedy
If you've ever wanted a recipe that would use your whole beet--root, greens, and all--then this is it. In this soup, the oft-ignored leafy tops go right in, adding color and nutritional content. Leaving the vegetables chunky, instead of pureeing, makes this borscht very easy to prepare and gives it a consistency with character.
Ingredients
- 5 medium beets, greens separated and set aside, root peeled and julienned or diced
- 1 medium carrot, scrubbed and julienned or diced
- 1 clove garlic, minced
- 3 cups water
- 5 sets of beet greens, thoroughly washed and chopped,
- optional 1 Tbs. lemon juice
- Splash of extra virgin olive oil
- optional 1 tsp. salt, or to taste
- A few grinds or pinches of black pepper
- For garnish: a few dollops of sour cream, cubes of avocado, fresh dill or other herb (anise hyssop works great!)
Directions
1. In a medium saucepan, combine the beets, carrot, garlic, and water and heat to boiling. Lower heat and simmer, covered, for about 8 minutes or until the vegetables are just tender.
2. Stir in the beet greens, lemon juice, salt, and pepper. Serve right away for a warm treat, or refrigerate overnight to enjoy it chilled with more developed flavors. Garnish with sour cream or avocado and sprinkle with fresh dill.
Serves: 4
Picture: Rhea Yablon Kennedy