Summer Borscht with Beet Greens

Place beef bones into a deep pot and cover with cold water. Turn the heat on for low and slowly bring to a simmer. Remove any foam that starts to appear on the surface. Simmer the bone broth on low for 4-5 hours. Add salt 30 minutes before the broth is done. After the broth is done, strain it to get rid of bone pieces and other unwanted bits.

Cut the greens off the beets and separate leaves from stems. Cut the stems into small cubes and boil for 7-10 minutes. Cut the leaves into strips.

Cut your carrots into long strips and onions into half circles. Heat oil on the skillet and cook the vegetables on medium heat until onion becomes transparent.

Bring to broth back to a boil. Place your fried vegetables, cubed potatoes, beetroot greens and cut parsley root in the pot. Cook everything for 25 minutes. Then add boiled beetroot stems, cut tomatoes or tomato puree, cubed bell peppers and zucchini, beans, sugar, vinegar and bay leaf. Taste for salt and add more if needed. Cook for 10 more minutes and turn the heat off.

When serving the borscht, add sour cream and chopped parsley and dill into the bowls.

You will need:

For broth:   

  • Water – 10 cups
  • Beef bones – 18 oz
  • Salt – 1 ½ teaspoon

For borscht:       

  • Beetroot greens – 16 oz
  • 2 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 yellow onion OR
  • 1 leek
  • 2 small zucchinis
  • 1 bell pepper
  • 2 tomatoes OR
  •   Tomato puree – 3 tablespoons
  • Oil – 2 tablespoons
  • Sugar – 2 teaspoons
  • Vinegar – 2 teaspoons
  • 2 bay leaves
  • Salt – to taste

To serve:        

  • Sour cream
  • Chopped parsley
  • Chopped dill

 

Options:

  1. You can cook this borscht with beef as well. In this case, start the borscht according to the recipe and cook beef bones for 2-3 hours. Then place beef in the pot, remove any foam that appears and keep simmering the broth for another 2 hours. Add salt 30 minutes before the broth is done. Turn the heat off, take the meat out of the pot and cool it down. Cut into bite sized pieces and put in the container. Strain the broth to get rid of bone pieces and unwanted bits.  When serving this borscht, add a few pieces of beef into every bowl.

You will need:

  • Water – 10 cups
  • Beef – 12 oz
  • Beef bones – 15 oz
  • Salt – 1 teaspoon
  1. You can cook this borscht with no zucchini. In this case, the recipe will call for 3 more potatoes to be added.
  2. You can omit the bell pepper in the recipe.
  3. You can add ⅓ cup of beans to this borscht. In this case, you will need to soak the beans first. Place dry beans in the bowl, add 1 ½ cups of water and leave them to soak for 5-8 hours. Transfer the beans with water into a pot and cook until soft and ready. Add salt 5-10 minutes before beans are done. Strain the beans. Add beans to borscht along with all vegetables 5-10 minutes before the borscht is done. If you add beans, you will only need to add 2 potatoes.
  4. You can also substitute canned beans for dried beans. In this case, you can omit potatoes.
  5. You can also omit sugar.

 

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