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beet and beet green borscht


i've had a few rounds of making borscht, but i really like yellow beets, which we often get at the farmer's markets here, and i don't always like cabbage in it. in this version i take advantage of the lovely tasty beet greens that i used to just toss. i like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.


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  1. Starting with cold water bring beets and potatoes to boil
  2. Reduce heat to simmer and cook until firm
  3. But cooked through
  4. ~20 minutes
  5. Add carrots
  6. Onion
  7. Garlic and cook 10 minutes
  8. Add remaining ingredients and cook 10 more minutes or until greens have wilted
  9. Taste for salt
  10. And add if needed
  11. Add lemon juice
  12. Stir
  13. Pour in bowls and garnish with yogurt and dill

Step 6

Total Time in Minute 70

Ingredients Count 18

cooking beet and beet green borscht

See More Relate Photo



Red beet

Yellow beet

Beet leaves



Garlic cloves



Caraway seed

Vegetable bouillon

Braggs aminos

Powdered ginger




Fat free greek yogurt


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