Beet Green Borscht

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large frying pan, melt 1/4 cup of margarine or butter.
  • Add chopped onions and saute' for 5 minutes but do not brown.
  • Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
  • In a large cooking pot, add 16 cups of water and bring to boil.
  • Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
  • When potatoes are tender, remove into a bowl and mash.
  • Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
  • Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
  • Chop beet greens into medium size pieces and add to soup pot.
  • Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
  • Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
  • Remove from heat.
  • Add lemon juice and stir well.
  • Adjust spices to taste.
  • Cover and let sit for 15 minutes before serving.
  • Refrigerate any unused portion of soup.
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