A new twist on the all favorite green beet soup. Dandelion greens add an interesting flavor, plus they were widely used in previous centuries by Ukrainian forefathers. So, this borscht recipe is like touching the roots.
Wash beef bones under cold running water and place into a deep pot. Add water and slowly bring to a boil. Reduce the heat to very low and keep simmering for 4-5 hours. Skim off any foam that appears. Add salt 5 minutes before the broth is ready. Strain the broth.

Wash your beets thoroughly. Cut the greens of, wash them again and remove any bad leaves. Cut the greens into strips.

Shred the beetroots and carrots. Place the vegetables into a pot, cover with water and cook for 10-15 minutes.

Cut dandelion greens into strips, place in a bowl and cover with boiling water for 30 seconds. Dump the water out.

Wash the prunes and take the pit out, if there are any.

Cut potatoes into small cubes. Chop celery and green onions nicely.
Add beef broth, dandelion greens, prunes, potatoes, beet greens, green onions and celery to the pot with boiling vegetables. Add peppercorns and salt to taste. Cook for 20 minutes and remove from heat.

You will need:

For broth:   

  • Water – 6-8 cups
  • Beef bones – 18 oz
  • Salt – ½ teaspoon

For borscht:       

  • Beetroot with greens – 15 oz
  • 3-4 potatoes
  • 1 carrot
  • 1 celery stalk
  • A small bunch of green onion
  • 1 bunch of dandelion greens
  • Prunes – 7 oz
  • 4-5 peppercorns
  • Salt – to taste


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