Ruby Red Renewal: Beet and Beet Green Borscht

My grandmother, Baba Elena, always seemed to have a pot of borscht simmering on her stove. The vibrant, earthy aroma was the first thing that hit you when you walked into her small kitchen, a comforting promise of warmth and nourishment. While her version was a multi-day affair with oxtail and a generous dollop of sour cream, this recipe, featuring the often-discarded beet greens and the sunny sweetness of yellow beets, captures the spirit of her hearty soup in a lighter, brighter way. It’s a reminder that the simplest ingredients, treated with care, can create something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 8
• Yield: 8 bowls
• Dietary Type: Gluten-Free, Vegetarian (can be made Vegan)

Ingredients

• 6 cups water, enough to cover all veggies during cooking
• 1 bunch red beet, peeled and cubed
• 1 bunch yellow beet, peeled and cubed
• 2 bunches beet leaves, chopped in 1/2 inch shreds
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 3 garlic cloves, smashed and chopped
• 1/2 onion, small diced
• 2 tomatoes, diced
• 1 teaspoon caraway seed
• 2 teaspoons vegetable bouillon (better than bouillon is great)
• 1 tablespoon Braggs Aminos
• 1/4 teaspoon powdered ginger
• 1/2 lemon, juice of
• Salt, to taste
• 1/2 teaspoon pepper, to taste
• 1 cup fat-free Greek yogurt, garnish (optional, can substitute with vegan yogurt)
• 2 tablespoons dill, fresh and chopped

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Lemon juicer (optional)

Instructions

1. In a large pot or Dutch oven, combine the water, red beets, and potatoes. Ensure there’s enough water to cover all the vegetables.

2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer and cook until the beets and potatoes are firm but cooked through, approximately 20 minutes. Test for doneness by piercing a potato cube with a fork; it should slide off easily with slight resistance.

3. Add the carrots, onion, and garlic to the pot. Continue to simmer for another 10 minutes, allowing the flavors to meld together and the carrots to soften slightly.

4. Next, incorporate the remaining ingredients: the yellow beets, beet leaves, tomatoes, caraway seed, vegetable bouillon, Braggs Aminos, and powdered ginger.

5. Cook for an additional 10 minutes, or until the beet greens have wilted and softened. The yellow beets should also be tender.

6. Taste the borscht and adjust the seasoning as needed. Add salt and pepper to your preference. Stir in the lemon juice just before serving to brighten the flavors.

7. Ladle the borscht into bowls and garnish with a dollop of fat-free Greek yogurt (or vegan yogurt) and a sprinkle of freshly chopped dill.

Expert Tips & Tricks

• Don’t discard the beet greens! They are packed with nutrients and add a lovely earthy flavor to the soup. Make sure to wash them thoroughly before chopping.
• For a deeper, richer flavor, roast the beets before adding them to the soup. Toss them with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 30-40 minutes, or until tender.
• If you don’t have Braggs Aminos, you can substitute it with soy sauce or tamari. Use half the amount, as soy sauce can be saltier.
• Adjust the amount of lemon juice to your liking. Some people prefer a more tart borscht, while others like it milder.
• For a vegan version, simply omit the Greek yogurt or substitute with a plant-based yogurt alternative.
• If the borscht is too thick, add a little more water to thin it out. If it’s too thin, simmer it for a few more minutes to allow some of the liquid to evaporate.
• The Better Than Bouillon brand really does elevate the umami depth. If you only have bouillon cubes, use 2 cubes.

Serving & Storage Suggestions

Serve the beet and beet green borscht hot or warm. The bright color and fresh flavors make it a perfect starter or light meal. Garnish with a dollop of Greek yogurt or vegan sour cream, a sprinkle of fresh dill, and a swirl of olive oil for added richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve over time! You can also freeze the borscht for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the borscht in a saucepan over medium heat until heated through. Avoid boiling, as this can make the vegetables mushy. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	2g	3%
Saturated Fat	0g	0%
Cholesterol	1mg	0%
Sodium	300mg	13%
Total Carbohydrate	22g	8%
Dietary Fiber	5g	18%
Sugars	8g	–
Protein	5g	10%
Vitamin A	1500 IU	30%
Vitamin C	30mg	50%
Iron	2mg	11%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Borscht: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
• Creamy Borscht: Stir in a dollop of sour cream or heavy cream (or a plant-based alternative) for a richer, creamier texture.
• Cabbage Borscht: Add shredded cabbage along with the other vegetables for a more traditional borscht flavor.
• Bean Borscht: Add a can of kidney beans or white beans for added protein and fiber.
• Seasonal Variations: Use different vegetables depending on what’s in season. In the fall, try adding squash or pumpkin. In the spring, add fresh peas or asparagus.
• Meat Borscht: If you’re not vegetarian, you can add cooked beef, pork, or chicken to the soup for added protein.
• Eastern European Twist: Add a bay leaf during the simmering process. Remove before serving.
• Sweetness Boost: A teaspoon of honey or maple syrup can be stirred in after tasting, if a sweeter edge is preferred.

FAQs (Frequently Asked Questions)

Q: Can I use canned beets instead of fresh beets?
A: While fresh beets are preferable for the best flavor and texture, you can use canned beets in a pinch. Drain and rinse them well before adding them to the soup. Reduce the cooking time slightly, as canned beets are already cooked.

Q: Can I make this borscht in a slow cooker?
A: Yes, you can. Combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: How can I make this borscht more flavorful?
A: Roasting the beets before adding them to the soup will intensify their flavor. You can also add a bay leaf or some fresh herbs like thyme or parsley. Using high-quality vegetable bouillon will also make a big difference.

Q: Can I freeze this borscht?
A: Yes, borscht freezes very well. Let it cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Q: What should I serve with borscht?
A: Borscht is delicious on its own, but it’s also great with a side of crusty bread or a dollop of sour cream. It pairs well with other Eastern European dishes like pierogi or kielbasa.

Final Thoughts

This beet and beet green borscht is more than just a soup; it’s a celebration of simple ingredients and vibrant flavors. It’s a dish that can be enjoyed year-round, adapting to the seasons and your personal preferences. So, gather your ingredients, embrace the process, and create a bowl of comfort and nourishment that will warm you from the inside out. I hope you enjoy this recipe as much as I do. Don’t hesitate to share your feedback and any variations you try!