Beets-With-Greens Borscht
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds red beets with greens, beets peeled and cut into ½-inch dice, greens coarsely chopped
- 1pound meaty beef shin bones
- 1pound green cabbage, shredded
- 114-ounce can chopped tomatoes with their juice
- 1large onion, quartered and thinly sliced
- 1bay leaf
- Salt to taste
- 1pound large waxy potatoes, quartered
- Freshly ground white pepper to taste
- Balsamic vinegar to taste, for drizzling
Nutritional analysis per serving (8 servings)
197 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 17 grams protein; 821 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1½ hours.
- Step 2
Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into ½-inch dice.
- Step 3
Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.
Private Notes
Comments
This was delicious. We had leftover beef rib roast and one bone -- I cooked the bone in the pot, and added cut-up roast meat at the end. I used red cabbage on hand, as well as some kale in lieu of beet greens I didn't have. This would have been a wonderful meat dish for the Passover season.
Delicious! And so easy. My market has frozen shin bones(with marrow but sans meat) so I put in a pound of beef spareribs (minus any large fat pockets). Worked great. Makes a lot..good for sharing.
Made it vegetarian using veggie stock. Very tasty. I'll make it again.
I made this without meat. Was very good, but a little under flavored (just used water, not vegetarian stock, which I might try next time). I especially liked the beet greens. My wife is Russian and suggested adding garlic and perhaps a tablespoon or two of sugar.
Excellent recipe for a basic borscht. It had great depth of flavor. Excellent use for beets, cabbage and tomatoes.
One of those nights after a big lunch and late afternoon naps when people will be hungry but don’t want a full meal—-Also had a fridge full of stuff from the autumn farmers’ market: beets with greens, carrots, onions, potatoes— I had no cabbage but did have fennel stalks and used them instead. For the beef I had 3 patties left from a 4-pack of ready-to-cook hamburgers as well as beef better-than- boullion. Amazing with all these improvisations and can’t wait to make the real thing!
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