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Spring Beet Borscht

From - Fresh Food Fast by Peter Berley


2 Tbsp extra virgin olive oil or butter
1 lg. onion halved and thinly sliced
Coarse sea salt or kosher salt
1 tsp. caraway seeds, toasted and ground
1 cloves garlic, chopped
2 med. beets coarsely grated
1 lg or 2 medium carrots coarsely grated
2 cups firmly packed thinly sliced beet greens or chard
2 Tbsp apple cider vinegar, or to taste
2 tsp sugar
1 Tbsp finely chopped fresh dill
Freshly milled black pepper


  1. In a large saucepan over medium heat, warm the oil or melt the butter.
  2. Add the onion and sauté with a pinch of salt until softened, about 5 minutes.
  3. Stir in the garlic and caraway and sauté for 2 minutes. Add the beets and carrots, cover with 3 cups of water, and bring to a boil.
  4. Reduce the heat and simmer, covered, until vegetables are tender, about 15 to 20 minutes.
  5. Add the beet greens, vinegar and sugar, and simmer until the greens are tender, about 3 to 5 minutes. Stir in the dill.
  6. Season with salt and pepper and additional sugar or honey if desired.
  7. Serve immediately.

Yield: 4 servings