Vegetarian Borscht

Ingredients

1 bunch of medium beets with beet greens, about 2 pounds
2 tablespoons olive oil
2 medium onions, diced finely
4 cloves garlic, minced 
2 large carrots, peeled and cut into matchsticks
¾ pound white cabbage, cut thinly into shreds
6 cups mushroom or vegetable stock 
Salt and pepper to taste
A pair of disposable gloves 
Sour cream and chopped dill (optional) 

Directions

1. Trim and wash beet greens, slice into ½-inch pieces, set aside.

2. Put on a pair of disposable gloves, peel beets and chop into 1 inch matchsticks. Set aside.

3. In a large stock pot, heat olive oil over medium for 2 minutes. Add onions and saute until slightly brown, about 5 minutes, stirring occasionally. 

4. Add garlic, carrots, beets and a pinch of salt and saute for another 5 minutes. Add mushroom stock to the pot and increase heat to high. Bring everything to a boil and then stir in the cabbage and beet leaves. Cover and simmer the soup for 30 minutes, until all the vegetables are softened. 

5. Season the soup with salt and pepper to taste. Serve with a dollop of sour cream and chopped chives if desired. 

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Quick Tips

• Beet greens typically have a lot of dirt, clean thoroughly before using.

• Beet greens have much more vitamin A, K and calcium compared to beet roots. While beet roots have much more folate, hence eating the whole plant is highly nutritious.

• Beet greens can be eaten raw. Their flavor profile is similar to kale when raw but when cooked, the flavor is more nutty and slightly sweet.