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Ingredients

Adjust Servings:
3-4 l water or broth
3 medium spring beetroots (approx. 5-7 cm in diameter)
3 bunches beet greens or chard
3 medium potatoes (approx. 300 g)
1 large onion
2 medium carrots
1 parsley root (or medium carrot size)
1 celery root (of medium carrot size)
70 g tomato paste
3 tbsp vinegar 5% or 1.5 tbsp vinegar 9%
1 tsp sugar
Vegetable oil for frying
4 allspice berries
1 bay leaf
2 cloves garlic
1/2 bunch parsley
Salt
Sugar
Vinegar
Vegetable oil for frying
Beet Greens (or Chard) Borsch

Beet Greens (or Chard) Borsch

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 60
  • Serves 10
  • Medium

Ingredients

  • 3-4 l water or broth

  • 3 medium spring beetroots (approx. 5-7 cm in diameter)

  • 3 bunches beet greens or chard

  • 3 medium potatoes (approx. 300 g)

  • 1 large onion

  • 2 medium carrots

  • 1 parsley root (or medium carrot size)

  • 1 celery root (of medium carrot size)

  • 70 g tomato paste

  • 3 tbsp vinegar 5% or 1.5 tbsp vinegar 9%

  • 1 tsp sugar

  • Vegetable oil for frying

  • 4 allspice berries

  • 1 bay leaf

  • 2 cloves garlic

  • 1/2 bunch parsley

  • Salt

  • Sugar

  • Vinegar

  • Vegetable oil for frying

Directions

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In early spring I am always looking for spring beetroots with greens to appear in stores. Borsch made from beet greens in the most delicious spring borsch that have a fresh and subtle flavor perfect for spring and summer.

It is interesting, this beet greens borsch doesn’t include cabbage. By the way, beet greens have much more vitamins than a beet itself.

This year I tried to add chard, and I ended up with a great borsch! If you don’t find spring beetroots with greens, you should take a bunch of chord and a beet instead.

Beet greens borsch can be cooked with water as well as with broth.

A few words about chord.

Chord is a leafy beetroot. Baby chord has green leaves with bright red petioles that you usually meet in packaged salad mixes. Matured chord resembles a beetroot, because it is actually a beetroot but without a taproot. Chord usually has green leaves with yellow, white or red petioles. It is reach in vitamins and is used in salads and soups.

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Steps

1
Done

Prepare the beetroots. Remove the greens and set them aside. Rinse, peel and cut the beetroots into strips.

2
Done

In a medium pan, heat 2-3 tbsp vegetable oil. Add the beetroots, 3 tbsp (5%) or 1.5 tbsp (9%) vinegar and 1 tsp sugar.

3
Done

Mix, cover and cook over low heat until the beetroots are soft.

4
Done

Peel the potatoes and cut into 2x2 cm cubes.

5
Done

In a pot, pour the cold water (or the broth), cover and bring to a boil over high heat.

6
Done

Add the potatoes and cook for 10 min over low heat.

7
Done

Cut the onion into small cubes. Cut the carrots into quarter circles or small cubes. Cut the celery and parsley roots into 3x3 mm cubes.

8
Done

Heat 2-3 tbsp vegetable oil in a pan. Cook the vegetables until golden.

9
Done

In the boiling water (or broth) add the cooked beetroots and the rest of the vegetables, a bay leaf, allspice berries, peeled garlic cloves and tomato paste.

Bring to a boil and cook for 5 min.

10
Done

Rinse and cut the beet greens (or chard) into 1-1.5 cm strips.

11
Done

Add the beet greens (or chard) to the pot. Cook everything together for no longer than 3 min otherwise the beet greens get overcooked.

12
Done

Finely chop the parsley.

13
Done

Try the borsch. Add salt, sugar and vinegar to your taste, if it’s necessary.

14
Done

Add the chopped parsley to the borsch. Remove from heat, cover and let stand for at least 30 min.

Best tastes on the following day.

How to serve:

Serve hot with sour cream, bread and salo.

How to keep:

Can be kept refrigerated for up to 5 days.

 

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Blinis, AKA Thin Pancakes with Spring Onions and Eggs
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Piperade with Eggs
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Blinis, AKA Thin Pancakes with Spring Onions and Eggs
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Piperade with Eggs

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