Beet Borscht
by: ffadmin

Makes about 12 (2-cup) servings

Beet Borscht
Recipe type: Side Dish
  • 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
  1. Remove the stalks and greens from the beets; coarsely chop and set aside.
  2. In a large soup pot, cover the beets with cold water; bring to a boil.
  3. Boil the beets for 2 minutes; rinse in a strainer under cold water.
  4. Peel and chop beets; return to the soup pot.
  5. Add the broth, onions, cabbage, carrots, celery, garlic, and jalapeno.
  6. Bring to a boil; simmer for about 30 minutes, or until the veggies are almost tender
  7. Add the beet stalks and greens, kale, tomatoes, and apple cider vinegar.
  8. Simmer until the kale is tender, 20-30 minutes.
  9. 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.

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