Makes about 12 (2-cup) servings
Beet Borscht
Recipe type: Side Dish
Ingredients
- 8 medium-sized beets, with stalks and greens
- Cold water
- 8 cups no-salt-added vegetable broth
- 2 medium onions, chopped
- ½ small red cabbage, chopped
- ½ small green cabbage, chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 garlic cloves, chopped
- 1 jalapeno, seeded and diced
- 1 small bunch of kale (about ½ pound), stalks removed
- 1 (28-ounce) can diced tomatoes
- 3 tablespoons apple cider vinegar
- Fresh dill sprigs
Instructions
- Remove the stalks and greens from the beets; coarsely chop and set aside.
- In a large soup pot, cover the beets with cold water; bring to a boil.
- Boil the beets for 2 minutes; rinse in a strainer under cold water.
- Peel and chop beets; return to the soup pot.
- Add the broth, onions, cabbage, carrots, celery, garlic, and jalapeno.
- Bring to a boil; simmer for about 30 minutes, or until the veggies are almost tender
- Add the beet stalks and greens, kale, tomatoes, and apple cider vinegar.
- Simmer until the kale is tender, 20-30 minutes.
- If desired, puree ⅓ – ½ of the soup in a food processor or with a handheld blender.
Garnish with dill sprigs. Serve hot or cold.
Make your own no-salt-added Vegetable Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
