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Beet soup with greens
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Beet soup with greens

40 min4 serv.20 февр. 2026 г.

Description

Perfect for lunch. You can prepare borscht with beet greens for several days—more precisely, divide the beet broth and use it to make several batches of borscht. It's best to boil the beets the day before so the broth cools down thoroughly. Borscht with beet greens is made with water, but served with a generous portion of sour cream. Optionally, you can dilute the broth halfway with thick, full-fat kefir. You may also finely chop the boiled eggs and add them to the soup. Serve boiled potatoes separately. Good luck! Ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Wash the beetroot thoroughly.

  2. 2

    Step 2

    Step 2

    Peel the beetroot, cut into strips, add water and vinegar. Cook the beetroot until soft. Drain the hot broth and cool it.

  3. 3

    Step 3

    Step 3

    Finely chop the greens.

  4. 4

    Step 4

    Step 4

    Add the greens to the beet broth while it is still hot.

  5. 5

    Step 5

    Step 5

    Finely chop cucumbers, dill, and onion. Add to the beets. Coarsely chop the eggs.

  6. 6

    Step 6

    Step 6

    The soup is ready. Serve hot.