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Borscht with beet greens(tops)

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Adjust Servings:
1 bunch of Beetroot
1tbsp Extra Virgin olive oil
1 tsp Red wine vinegar 5% or raspberry vinegar
pinch of Salt
2 Onion medium-sized
3 Carrot medium-sized
1 Parsnip
1 Parsley root
1 Fennel bulb
3 Celery rib
3 tbsp Extra Virgin olive oil
Other ingredients:
1 bunch of Beet greens
3 l Water or broth
Dressing and spices:
3 peppercorns Pimento
1 Bay leaf
to taste Salt
2 tbsp Tomato paste
1/2 bunch of Parsley leaves
1/2 bunch of Dill
1/2 bunch of Celery leaves
to taste Red wine vinegar 5% or raspberry vinegar
2 cloves of Garlic

Borscht with beet greens(tops)

  • Serves 8
  • Medium


  • Beets:

  • Vegetables:

  • Other ingredients:

  • Dressing and spices:



Summer is time for borsch! Although, any time is borscht time:) I already have a few recipes on my site, but this dish is creative, and there are never too many variations. Today we are making borscht with beet greens. I have the freshest beets and leaves delivered from the farm, so this borscht is going to be delicious!

Actually, borsch is a unique invention of Ukrainian cuisine! So many different vegetables in one delicious bowl – it’s just a treasure! If you do not cook borsch, start it, and if you cook borsch, do it more often, especially in summer when you can put so many different vegetables!

So, let’s vitaminize ourselves with borscht!

Bon Appetit!

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Cut off the tops of the beets and set them aside. Peel the beets and cut them into fine strips, put in a small pan, add olive oil, vinegar and salt, cover and stew over medium to low heat until the beets are cooked for about 10 to 15 minutes.


While the beets are stewing, dice all of the vegetables finely. In a pot, in which we will cook the borscht, add olive oil, put all the vegetables and fry them in olive oil on low heat until soft and slightly golden.


Cut the beet greens (both leaves and stems) into 0.5 cm thick strips.
Chop the parsley and celery leaves finely.


When the vegetables are ready, add water and/or broth to a pot, bring to the boil, add a little salt and spices and cook at a low boil for 5 minutes.


Add the stewed beets and cook them at a low boil for 3 more minutes.


Now add the beet greens, bring to the boil and cook for another 3 minutes.


Dilute tomato paste in 3 tablespoons of water, add to the borscht, bring to the boil and let it boil for a couple of minutes.


Taste and season with salt and vinegar to taste, add parsley greens and pressed garlic. Stir and cover and let the borscht stand for at least 30 minutes before serving.
It is better to let the borscht stand overnight in the fridge and serve it the next day, so it becomes more rich.
Bon Appetit!

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