Ingredients
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3-4 l water or broth
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3 medium spring beetroots (approx. 5-7 cm in diameter)
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3 bunches beet greens or chard
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3 medium potatoes (approx. 300 g)
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1 large onion
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2 medium carrots
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1 parsley root (or medium carrot size)
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1 celery root (of medium carrot size)
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70 g tomato paste
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3 tbsp vinegar 5% or 1.5 tbsp vinegar 9%
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1 tsp sugar
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Vegetable oil for frying
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4 allspice berries
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1 bay leaf
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2 cloves garlic
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1/2 bunch parsley
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Salt
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Sugar
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Vinegar
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Vegetable oil for frying
Directions
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.
Today's visits: 1.
Steps
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1
Done
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Prepare the beetroots. Remove the greens and set them aside. Rinse, peel and cut the beetroots into strips. |
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2
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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. |
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3
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Mix, cover and cook over low heat until the beetroots are soft. |
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4
Done
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Peel the potatoes and cut into 2x2 cm cubes. |
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5
Done
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In a pot, pour the cold water (or the broth), cover and bring to a boil over high heat. |
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6
Done
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Add the potatoes and cook for 10 min over low heat. |
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7
Done
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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. |
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8
Done
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Heat 2-3 tbsp vegetable oil in a pan. Cook the vegetables until golden. |
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9
Done
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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. |
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10
Done
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Rinse and cut the beet greens (or chard) into 1-1.5 cm strips. |
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11
Done
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Add the beet greens (or chard) to the pot. Cook everything together for no longer than 3 min otherwise the beet greens get overcooked. |
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12
Done
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Finely chop the parsley. |
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13
Done
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Try the borsch. Add salt, sugar and vinegar to your taste, if it’s necessary. |
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14
Done
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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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