Beet and Beet Green Borscht

Recipe by MC Baker
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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