Borscht with Beet Greens

A vitamin-packed borscht everyone will love! It's delicious, a gorgeous deep-burgundy color, and — best of all — loaded with nutrients.

Recipe author

Servings:

Potatoes

300

Onion

Carrot

Beets

Vegetable oil

Salt

Tomato sauce

Vinegar

Beet greens

500

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 25 % 4 g

Carbohydrates 63 % 10 g

77 kcal

GI: 60 / 10 / 30

Cooking method

Step 1:

The ingredients you'll need to make borscht with beet greens. Use young, fresh vegetables for the best flavor.
Step 2:

Peel and wash the new potatoes, cut them into small pieces, put them in a pot, and cover with about 2.5 quarts (2.5 liters) of water. Set over the heat and add salt to taste.
Step 3:

Finely chop the onion and grate the carrot on the coarse side of a grater.
Step 4:

Sauté the carrot and onion in a skillet with vegetable oil and tomato sauce (you can use fresh tomatoes instead) for 10 minutes, then add the sautéed vegetables to the boiling borscht.
Step 5:

Peel the beets and grate them on the coarse side of a grater.
Step 6:

Cut the stalks off the beet leaves and slice them into roughly 1/2-inch (1 cm) pieces. Put the grated beets and the stalks in a skillet, add 1 tablespoon of vinegar, and simmer, covered, over low heat until soft.
Step 7:

Chop the beet leaves and add them to the borscht about 10 minutes before the end of cooking.
Step 8:

When the borscht is ready, stir in the stewed beets and turn off the heat. It's important not to let the borscht boil after you add the beets — that's what keeps it a beautiful red color. Let the borscht rest, then serve. Enjoy!

Unless otherwise noted, the vinegar here is a standard table vinegar (9% in the original). US distilled white vinegar is about 5%, so add it to taste.