Beet and Beet Green Borscht

"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."
photo by a user photo by a user
Ready In:
1hr 10mins


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


  • 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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  1. 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!


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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