Summer Borscht with Beets Top Greens

This is summer borscht with summer vegetables – young beets with top greens, zucchini and sweet pepper.

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Yield: 4 servings

3-4 beets (beetroot) with top greens, peeled and chopped
1/2 medium red sweet pepper
1/2 medium onion, sliced
1 medium potatoes, peeled and chopped
1/2 medium carrots, peeled and chopped
1/2 medium zucchini, sliced
6 cups vegetable stock or water
Salt and pepper
Sour cream (optional)
jalapeno pepper (optional)
Finely chopped fresh garlic and parsley for garnish

Wash, rinse and chop beets top greens. Cut pepper. Set aside.

Peel and cut the onions, carrots, and beets and sauté over medium heat in sprayed pan (or with some oil) about 5 minutes.

Bring the vegetable stock to a boil. Add potatoes. Bring to a boil, add sautéed vegetables and chopped zucchini and simmer 10-15 minutes, until the vegetables are tender. Add chopped beets top greens and pepper, bring to boil, remove from heat, season to taste with salt and pepper, add chopped garlic and parsley and let stay 5-10 minutes covered for intensive color and taste. Serve with a dollop of sour cream and chopped jalapeno pepper, if desired.

1 serving (without sour cream) is about – 85 calories

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