Want to make classic green borscht but can’t find fresh spinach and kale greens? No problem! This is a variation of green borscht recipe calls for canned spinach and kale greens so you can make this healthy green soup any time of the year.

You can use beef bones or beef brisket for this recipe. Bone based borth is typically leaner. So, to start, place bones or brisket into a pot and cover with cold water. Slowly bring to a boil, remove any foam that appears on the surface, turn the heat down to low and cool for 4 hours if you are using bones and 2 hours if you are using brisket. Add salt 30 minutes before the broth is done. Take the bones out, brisket needs to be cut into bite sized pieces. Strain the broth.

Wash and peel beetroot. Cut it into thin strips, place in a little pot, add vinegar and 2 tablespoons of broth. Cover with a lid and stew on low heat until beetroot becomes soft. In the meantime, cut onion and parsley root into small cubes; cut carrots into neat little rounds. Cook these vegetables on the skillet with butter for 15 minutes. Add stewed beetroot to vegetables and cook on low for another 10 minutes.

Bring the broth back to a boil. Add cubed potatoes and cook for 10-12 minutes, then add stewed vegetables, canned spinach and kale, sugar, allspice and salt to taste. Boil everything for another 10 minutes.

In the meantime, boil the eggs for 10 minutes. Place them in ice cold water to cool down. Peel and cut into halves.

When serving the borscht, add 1/2 egg to a bowl. Serve the borscht with sour cream. If you were using brisket, add a few pieces into every bowl.

You will need

For broth:

  • Water – 10 cups
  • Beef bones OR brisket – 20 oz
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 8 oz
  • 5 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 medium yellow onion
  • Canned spinach – 6 oz
  • Canned kale – 6 oz
  • Butter – 2 tablespoons
  • Sugar – 2 teaspoons
  • White vinegar – 1 tablespoon
  • 4-5 whole allspice
  • Salt – to taste

To serve:

  • Sour cream
  • Boiled eggs

Option:

You can make this borscht vegetarian. In this case, use water instead of bone based broth (8 cups) or vegetable stock (10 cups). You may substitute vegetable oil for butter.

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