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Beet Borscht

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Course: Side Dish
Ingredients Method

Ingredients
  

  • 8 medium-sized beets with stalks and greens
  • Cold water
  • 8 cups no-salt-added vegetable broth
  • 2 medium onions chopped
  • 1/2 small red cabbage chopped
  • 1/2 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 1/2 pound, stalks removed
  • 1 28-ounce can diced tomatoes
  • 3 tablespoons apple cider vinegar
  • Fresh dill sprigs

Method
 

  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 1/3 – 1/2 of the soup in a food processor or with a handheld blender.