Easy and light summer borscht. Baby beetroots have sweeter flavor and taste and the use of beet greens makes this borscht recipe stand out.
Wash beef bones under running water and place them into a deep pot. Cover with cold water and slowly bring to a boil. As soon as the broth starts boiling, remove the foam from the surface and simmer loosely covered for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth to get rid of small bits and pieces.
Cut the leaves off from beetroots. Cut beetroots and stems into small cubes, also cut carrots into circles. Place vegetables into a pot, add hot broth and boil for 15 minutes.
Cut beetroot greens into thin strips and place into hot boiling water for a few seconds. Cut potatoes, onions, tomatoes and zucchini into cubes. Add beetroot greens and cubed vegetables into boiling broth and cook for another 20 minutes. Salt to taste. Add peppercorns and bay leaf. Turn off the heat and let stand 20 minutes before serving.
When serving the borscht, add a dollop of sour cream into every bowl.
You will need:
- Water – 10 cups
- Beef bones – 20 oz
- Salt – 1 1/2 teaspoon
- Baby beetroot with greens – 12 oz
- 4 medium potatoes
- 1 carrot
- 1 yellow onion
- 1 zucchini
- 4 medium tomatoes
- 4-5 peppercorns
- 2 bay leaves
- Salt – to taste
- Sour cream
1.To make this borscht lighter you can use water instead of bone based broth.
2. You can make this borscht with mushroom broth as well.
3. You may add 2 cloves while making the broth.
4. You can omit zucchini in this recipe and add 1 bell pepper instead.