Beets-With-Greens Borscht
Published February 24, 2009
Francesco Tonelli for The New York Times
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
2 pounds red beets with greens, beets peeled and cut into ½-inch dice, greens coarsely chopped
1 pound meaty beef shin bones
1 pound green cabbage, shredded
1 14-ounce can chopped tomatoes with their juice
1 large onion, quartered and thinly sliced
1 bay leaf
Salt to taste
1 pound large waxy potatoes, quartered
Freshly ground white pepper to taste
Balsamic vinegar to taste, for drizzling
Nutritional analysis per serving (8 servings)
32 grams carbs; 22 milligrams cholesterol; 215 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 8 grams fiber; 851 milligrams sodium; 17 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1 ½ hours.
- Step 2
Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into ½-inch dice.
- Step 3
Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.
Private Notes
Comments
This was delicious. We had leftover beef rib roast and one bone -- I cooked the bone in the pot, and added cut-up roast meat at the end. I used red cabbage on hand, as well as some kale in lieu of beet greens I didn't have. This would have been a wonderful meat dish for the Passover season.
Made it vegetarian using veggie stock. Very tasty. I'll make it again.
Delicious! And so easy. My market has frozen shin bones(with marrow but sans meat) so I put in a pound of beef spareribs (minus any large fat pockets). Worked great. Makes a lot..good for sharing.
This is an amazing recipe. I used 1 1/2 lbs beef short ribs. They gave a good meaty flavor. Do not be afraid of beets.
No reason not to just cook the potatoes & beet greens in the soup towards the end of cooking—way overcomplicating things & reducing potential for more flavor to be infused into both ingredients!
Used 1# stew meat on hand, seasoned & browned it, then removed to add back later. Also raided fridge, yielding cauliflower, carrots to dice. Peeled, seeded, diced 3 large yellow & 1 red tomato. Beets, 3# cooked in pressure cooker then peeled, diced & added near end, winter tops not worth saving; subbed kale, used red cabbage. Used 2 quarts homemade vegetable-beef bone broth, added a third quart of water just to cover veggies (all from our somewhat exuberant garden this year). Added a sprinkle of whole caraway and a pinch of nutmeg because my Russian cousin did that. Isn’t that strange? Seemed to brighten then sweeten the pot and balance the earthiness of beets and potatoes.