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While it’s still technically summer everywhere else in the US, Anchorage seems to have moved into its rainy season. But I’m not complaining, because that means the return of soup season! Is there anything more comforting that a steamy bowl of soup when it’s cold and wet outside? I don’t think so. And it’s even better when it features an ingredient that saves you money. Not that beets are particularly expensive, but the tops are often just thrown out. This Whole30 Beet Green Borscht is rich in flavor and so deeply red-purple in color, you’d never know that the beet roots themselves aren’t in it.
Beet Greens are just as delicious as Beetroots
Beet greens have flavor reminiscent of beet roots and kale combined. They’re not as strong as beetroots in that earthy flavor, so it may be a better way to introduce vegetables to picky eaters.
I always save the beet tops when I buy beets, as they’re extremely versatile in the kitchen. And they’re economical: if you’re already buying the beets, then the beet greens are freebies. Why not use them to make delicious, healthy meals, rather than putting them in the compost?
If you have leftover beet greens after making this beet green borscht, toss them in this couscous salad. Or bake them into my farmers market bread.
Ingredient and Substitutions
Beet Greens
When looking for beet greens at the farmers market, look for crisp greens that are not wilted. Unlike many other greens, beet tops do vary in color based on the variety of greens. Golden beets have more uniformly green tops, whereas red beet varieties have varying red stems and leaves. The key here is to ensure the tops are not yellow, brown, or slimy. Put those greens in your compost pile.
You don’t have to use Bull’s Blood beet greens (what I used) to make this soup. Other beet greens may not result in the same deeply red broth, but I can assure you the flavor will be the same. If you don’t have any beet greens, but are still craving this soup, try substituting with rainbow chard. Chard is in the same botanical family as beets, so it will do well in this soup.
Sauerkraut
Sauerkraut helps to provide the sour notes that are necessary for this beet green borscht. Borscht is, technically, a sour soup, so it’s important not to skimp on that flavor.
It’s fairly easy to find Whole30 compliant sauerkrauts in the grocery store. Even the store brand sauerkraut is likely to be compliant.
If you haven’t done some kind of lacto-fermentation before, making your own sauerkraut is a great first step. Not only is it delicious in this soup, it’s also a great food for your gut microbiome, and an excellent addition to any Whole30 meal. This is also the perfect solution to using up that leftover cabbage from the farmers market. Serious Eats has an excellent article that will provide all the info you need to make your own farmers market sauerkraut.
Yukon Gold Potatoes
Yukon Gold potatoes are the vegetable that provides body to this soup. While traditional beet borscht has both beetroots and some kind of starch (beans or potatoes), my recipe only uses beet greens.
I recommend using waxy potatoes in this beet green borscht. Starchy potatoes tend to break down when boiled, and while that can be great for thickening soups, that isn’t what you want to do here. Waxy potatoes hold their shape in soups, and will leave you with the proper broth texture.
Want to know more about different types of potatoes? Check out my guide here.
Tips and Tricks
I know it seems like there’s a lot of red wine vinegar in this soup, but it’s absolutely necessary. The red wine vinegar combines with the sauerkraut to provide the sourness that characterizes borscht. Combining the vinegar with sauerkraut also provides depth of flavor to the soup.
Serving Suggestions
One of the things I love about soups is that they’re an all-in-one kind of a meal. The sides are already built in, so there’s really no need to cook anything extra to go on the side. Makes for easy weeknight cooking. And cleanup. Don’t forget easy cleanup; that’s important too.
However, if you’re making beet green borscht and you want to serve something else in addition to it, I recommend a simple side salad, like this arugula and fennel salad from Emma Christensen. This can be made while the soup simmers on the stove, so it won’t take much added effort.
If you’re not doing a Whole30, crusty garlic bread is always a great side for soup.
What about the leftovers?
I love this beet green borscht so much that I’ve already made several large batches. This way, I’ll have this soup ready to go whenever I want it, even if beet greens aren’t in season. Like most brothy soups, it freezes and reheats beautifully; you’d never know that it was frozen earlier.
Whole30 Beet Green Borscht
This Whole30 Beet Green Borscht is rich in flavor and so deeply red-purple in color, you'd never know that the beet roots themselves aren't in it.
Ingredients
- 3 tbsp avocado oil
- ½ onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 lb ground beef
- 2 Yukon gold potatoes, chopped into ½" pieces
- 4 cups beef stock
- 4 cups shredded beet greens and stems
- 1 cup sauerkraut
- ½ cup red wine vinegar
- Salt and pepper, to taste
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft and translucent.
- Turn the stove up to medium-high heat. Push sautéed vegetables to the side of the pot, and add the ground beef to the center. Brown the ground beef until fully cooked and evenly golden brown in color.
- Return stove to medium heat. Add the potatoes to the pot and stir everything together. Cook for approximately 5 minutes, or until the potatoes begin to soften a little at the edges.
- Add beef stock, beet greens, and sauerkraut to the pot. Bring the soup to a boil, then reduce to a simmer. Partially cover the pot and simmer the soup until the potatoes are fully cooked, approximately 20 minutes.
- Remove the cover and add the red wine vinegar to the soup. Stir and simmer for an additional 2-3 minutes.
- Season soup with salt and pepper, and serve.
