Or borscht’s lean and mean cousin, I should say.
Borscht can be a headier winter dish while this is much lighter and more appropriate for spring-summer.
You’ll need:
- 3 red beets (with beet greens)
- 1 large sweet onion, chopped
- 8 cups water or chicken stock
- salt, pepper
- a small pinch of sugar
- olive oil
- dill, sour cream, hard boiled egg for serving (optional)
1. Wash and peel the beets, cut into matchsticks. Keep the greens and chop them roughly.
2. In a large pot, bring 8 cups of water or stock to a boil. In the meantime, saute beets with a little olive oil until cooked about half-way i.e. still with a crunch, then saute the onions.
3. Add greens, beets, and onions to the pot, bring back up to boil and simmer at low heat for about 10 minutes.
4. Turn off heat. Add salt, pepper, and a small pinch of sugar. To serve, top with sour cream and dill or a hard-boiled egg.
What a great looking soup. I always love coming here. You have such a novel approach to ingredients.
Why, thank you! I try :).
wow the colour in that soup is extraordinary.. And you have reminded me I should put some beet seed in, it might almost be warm enough and in 6 weeks i shall be back for this recipe.. 6 weeks (sigh!).. c
I’m sure it will be wonderful whenever your beets are ready, C!
Lean, mean cousin? I like that!
haha thank you:)
Yay!! Beets! This looks sooo pretty! I love the colors and the addition of egg and sour cream. xoxo Smidge
Thanks! It is a very colorful and cheerful soup, isn’t it?:) xx
Yes, just perfect for spring!
Never heard of anything like this before, but it looks delicious! I love the colour of it! 🙂
Thank you! It’s quite Russian:)