Beet Greens Soup Food

BEET GREENS VEGETABLE SOUP RECIPE

Steps:

• Prepare beet tops: Cut beetroot from the stem. Cut the beet greens from the stems and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry.
• Prepare and simmer soup: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant. Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
• Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in beet greens. Add red pepper flakes and more salt and pepper to taste.
• Slow cooker instructions: Add the oil, onion, celery, carrots, white beans, bay leaves, broth, and salt and pepper to the pot. Cook on medium for 1 hour, then stir in beet leaves and season to taste before serving.
• Pressure cooker instructions: Add the oil, onion, celery, and carrots to the pot and, using sauté setting, cook until vegetables begin to soften. Then add the beans, bay leaves, broth, salt, and pepper, and cook on the high pressure soup setting for 10 minutes. Remove lid carefully, stir in the beet greens, and season before serving.

BEET GREENS VEGETABLE SOUP

Steps:

• In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
• Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
• Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.

SAUTEED BEET GREENS

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

BOTWINKA (POLISH VEGETABLE SOUP WITH BEET GREENS)

Steps:

• Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
• Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
• Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

GOLDEN BEET SOUP

Steps:

• Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
• Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
• Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
• Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

BEET GREENS SOUP

Steps:

• Place potato in a microwave-safe bowl. Cover with salted water. Cook in the microwave until tender, about 5 minutes.
• Place beet tops and stems on a flat work surface. Cut greens into thin strips and dice stems. Stack greens and stems in separate piles.
• Heat bacon grease in a large skillet over medium-high heat. Add beet stems, onion, and carrots. Cook and stir until tender, about 5 minutes. Season with salt. Add beet greens; saute until wilted, about 5 minutes.
• Reserve 1/2 cup of the greens mixture in the skillet. Transfer the rest of the mixture into a blender; add boiled potato and 2 cups stock. Blend until smooth, adding salty potato water to thin mixture as needed.
• Pour the blended mixture into a large pot. Stir in the reserved greens mixture, the remaining 2 cups stock, shredded pork, and peas. Cook until soup is heated through, about 8 minutes. Season with salt and pepper.

BEET GREEN BORSCHT

Steps:

• In a large frying pan, melt 1/4 cup of margarine or butter.
• Add chopped onions and saute' for 5 minutes but do not brown.
• Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
• In a large cooking pot, add 16 cups of water and bring to boil.
• Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
• When potatoes are tender, remove into a bowl and mash.
• Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
• Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
• Chop beet greens into medium size pieces and add to soup pot.
• Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
• Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
• Remove from heat.
• Add lemon juice and stir well.
• Adjust spices to taste.
• Cover and let sit for 15 minutes before serving.
• Refrigerate any unused portion of soup.

ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)

Steps:

• Bring large pot of water to a boil.
• Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
• Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
• Bring broth to simmer in large pot over med-high heat.
• Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
• Sprinkle with salt and pepper.
• Ladle soup into bowls.
• Pass cheese and pepper flakes at table.