Beet soup with greens (hot)

Description

Perfect for lunch. Serve borscht with beet greens hot, warm, or cold. Sour cream can be added directly to the pot of warm soup, first mixed with a small amount of broth, or served separately. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Cut off the greens from the beet roots and set aside for now.

2. 2

   Step 2

   Wash the beet thoroughly under cold running water, place in a pot, cover with water, and cook until tender.

3. 3

   Step 3

   Let the beet cool slightly, peel, grate on a coarse grater, and set aside for now.

4. 4

   Step 4

   Cook the meat broth: season the bone-in meat with salt and pepper, and brown it in a small amount of butter in a cauldron or Dutch oven. Pour in 8 cups of cold water, bring to a boil, and simmer the meat until tender.

5. 5

   Step 5

   Place the bone-in meat on a plate, let it cool, then separate the meat from the bones. Strain the broth, pour it into a clean saucepan, and return the meat to the broth.

6. 6

   Step 6

   Add boiling water to make 8 cups, finely chopped onion, minced garlic, dill seeds, bay leaf, salt and pepper to taste.

7. 7

   Step 7

   Thoroughly rinse the beet greens, cut them into 2.5 cm pieces, and add to the soup together with the chopped beets. Simmer the soup over low heat for 20–30 minutes, or until the beet greens become tender.

8. 8

   Step 8

   Add 3-4 tablespoons of vinegar to the soup, and salt and pepper if necessary. You can add a pinch of sugar if the beet is not sweet.

9. 9

   Step 9

   Dissolve 1 tablespoon of starch in 1/3 cup of cold water, bring the soup to a boil, then slowly pour in the starch, stirring until the borscht thickens slightly.

10. 10

    Step 10

    Remove the soup from the heat and add freshly chopped dill.

11. 11

    Step 11

    Serve the borscht with greens hot, accompanied by sour cream and freshly baked homemade bread.