Source: Nelea Reazanteva, AdobeStockBeet greens lend a pleasant, subtle tartness and new flavor notes to soup. The season for this wonderful ingredient isn't very long, so we recommend making the most of all its benefits. Here's a selection of 12 excellent recipes!
1. Beet Greens Soup with Egg
Source: foodman.clubA simple recipe, made with water or broth – whichever you prefer.
You will need: 1 liter of water or broth, 250 g beet greens, 1 carrot, 3 potatoes, 1/2 onion, 2 eggs, spices.
Preparation: Grate the carrot, finely chop the onion, and sauté until soft. Pour in water, bring to a boil, add diced potatoes, and cook until tender. Then add chopped beet greens, remove the soup from heat, season, and let it steep. Serve with halved boiled eggs.
2. Beet Greens Soup with Root Vegetables
Source: receptikk.ruA very piquant taste and aroma with minimal ingredients.
You will need: 400 g beet greens, 1 parsley root, 1 celery root, 1 ginger root, 1 onion, 2-3 carrots, 3 potatoes, 2 bay leaves, 0.5 tsp cumin, 2 liters of water, 1/2 bunch of parsley.
Preparation: Dice the carrots and potatoes. Cut the onion and root vegetables into several large pieces. Boil water, add vegetables, root vegetables, and cumin. Cook the soup for 20 minutes over low heat and remove the onion and root vegetables. Add chopped beet greens, parsley, and bay leaf, season the soup, and cook for another 2 minutes.
3. Soup with Zucchini and Beet Greens
Source: ketokotleta.ruZucchini or pattypan squash will work just as well – it doesn't matter.
You will need: 1 beet, 1 bunch of beet greens, 1 onion, 3 potatoes, 1 zucchini, 1 tomato, spices.
Preparation: Sauté chopped onion for 2-3 minutes, add grated carrot, and after another couple of minutes, add grated beet. Lightly stew everything together, pour in water or broth, and bring to a boil. Add diced potatoes and cook for 5 minutes. Then add chopped beet greens, zucchini, and tomato, season, and cook the soup a little longer until the vegetables are tender.
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4. Cold Beet Greens and Sorrel Soup
Source: dzen.ruWe recommend serving the soup with fresh herbs, sour cream, and boiled eggs.
You will need: 250 g beet greens, 70 g sorrel, 50 g green onions, 120 g cucumbers, 60 g radishes, spices, 700 ml water, 5 g mustard.
Preparation: Finely chop the beet greens, cover with water, and cook for 10 minutes. Add chopped sorrel and cook for another 10 minutes. Strain the broth and mash the greens with mustard and spices. Dice the radishes, cucumbers, and green onions. Add the mashed mixture and pour in the cold broth.
5. Green Borscht with Beet Greens and Sorrel
Source: ohotamyasa.ruThe best proof that even such unique ingredients can be used in various ways.
You will need: 200 g beet greens, 200 g sorrel, 1 onion, 80 g green onions, 4 eggs, 20 g dill, 1.5 liters of water, spices.
Preparation: Boil water, add chopped beet greens, and bring to a boil again. Meanwhile, sauté chopped onion until golden. Add it to the beet greens and cook for 10 minutes.
Add chopped sorrel and green onions, and cook for another 10 minutes. Add chopped dill and spices, let the borscht steep for 5 minutes, and serve with halved boiled eggs.
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6. Shchi (Cabbage Soup) with Cabbage and Beet Greens
Source: laifhak.ruWe recommend using young cabbage because it's more tender and cooks faster.
You will need: 250 g chicken, 1 liter of water, 200 g beet greens, 120 g cabbage, 1 potato, 40 g each of tomato, carrot, onion, and bell pepper, spices.
Preparation: Dice the potato, cut the chicken into arbitrary pieces, cover them with water, and bring to a boil. Finely dice the remaining vegetables. Sauté onion, carrot, and bell pepper for 5 minutes, add tomato, and stir.
When the chicken and potato are cooked, add the sautéed vegetables to the soup and cook for another 4-5 minutes. Add chopped beet greens and spices, and let the soup steep for a bit under the lid.
7. Beet Greens Soup with Tomato Paste
Source: pinterest.comIt turns out something like a seasonal alternative to borscht.
You will need: 2 potatoes, 1 carrot, 1 beet, 100 g beet greens, 1 onion, 1 tbsp tomato paste, 1 clove garlic, 1 tbsp lemon juice, 1 tsp sugar, spices.
Preparation: Cover diced potatoes with water or broth, bring to a boil, and cook until tender. Julienne the onion, carrot, and beet. Sauté them together for 7-10 minutes, add tomato paste, stir, and add the vegetables to the potatoes. Cook the soup for another 10 minutes and add chopped beet greens, lemon juice, sugar, crushed garlic, and spices to taste. After another 5 minutes, remove the soup from heat and serve.
8. Botvinnik (Cold Beet Greens Soup) with Beef
Source: ketokotleta.ruAnother alternative to traditional borscht for those who love variety.
You will need: 400 g beef, 350 g beet greens, 150 g onion, 150 g carrots, 200 g potatoes, 2.5 liters of water, spices, 5 cloves garlic.
Preparation: Cover the beef with water, cook until tender for about 1 hour over low heat, then strain the broth and slice the meat. Finely chop the onion, grate the carrot, and sauté until soft. Add potatoes to the boiling broth, after 5 minutes add the sautéed vegetables, and after another 5 minutes add chopped beet greens, crushed garlic, and spices. Cook the botvinnik for another 5 minutes and remove from heat.
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9. Lentil and Beet Greens Soup
Source: sovkusom.ruA hearty and simple vegan soup, suitable even for fasting.
You will need: 1 liter of water or vegetable broth, 200 g green lentils, 800 g beet greens, 5 cloves garlic, lemon, spices.
Preparation: Rinse the lentils, soak them for 20 minutes, rinse again, and cover with water or broth. Bring to a boil and cook for 20 minutes. Add chopped beet greens and cook for another 10 minutes. Add garlic, spices, and lemon juice to taste, and let the soup steep for a bit under the lid.
10. Kholodnik (Cold Soup) with Beet Greens and Kefir
Source: botanichka.ruThe perfect summer soup when you don't want anything heavy or hot.
You will need: 150 g beets, 1 bunch of beet greens, 5 eggs, 2 bunches of dill, 1/2 lemon, 1 bunch of green onions, 5 cucumbers, 10 radishes, 1.5 liters of water, 1.5 liters of kefir, spices.
Preparation: Grate the beets, chop the beet greens, cover them with water, bring to a boil, and cook for 2 minutes. Add lemon juice and let the broth cool. Boil and dice the eggs. Grate or thinly slice the cucumbers and radishes, finely chop the green onions and dill. Add kefir and spices, pour in the broth, and let the kholodnik steep in the refrigerator.
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11. Chicken and Beet Greens Soup
Source: pinterest.comChoose young potatoes and fresh vegetables for this recipe.
You will need: 350 g chicken, 4 young potatoes, 1 handful of green beans, 1 handful of green peas, 1 carrot, 1 onion, 1 bunch of beet greens, spices, 1.2 liters of water.
Preparation: Cut the chicken, cover it with water, and bring to a boil. Add coarsely chopped potatoes and cook for 5-7 minutes. Add diced carrots, onions, and green beans. Cook for another 5-7 minutes. Add green peas, chopped beet greens, and spices, cook for 2 minutes, and remove the soup from heat.
12. Buckwheat Soup with Beet Greens
Source: recept-borscha.ruIt turns out quite different from classic buckwheat soup – and that's what makes it so good!
You will need: 400 g chicken, 1 bunch of beet greens, 1 bunch of green onions, 1-2 potatoes, 1 onion, 2 carrots, 1 bunch of parsley, 1 bunch of dill, 1 zucchini, 1 cup buckwheat, spices.
Preparation: Cover the chicken with water and cook until tender. Strain the broth and cut the meat. Add diced potatoes and rinsed buckwheat, and cook until almost done. Finely chop and sauté the onion with carrots, add them to the soup along with diced zucchini, and cook for another 5 minutes. Add chopped beet greens, all the herbs, and spices, and cook the soup for another 2-3 minutes.