Easy Superfood Borsch Recipe

Method4 steps · about 40 min

1. 1

   Step 1: Peel the 1 medium onion, remove its ends and cut it in half. Put all 12 cups ready reduced-sodium chicken broth and the onion halves in a large soup pot over medium-high heat.

   Uses 12 cups ready reduced-sodium chicken broth · 1 medium onion, peeled, ends removed and halved

2. 2

   Step 2: Bring the prepared broth and onion to a simmer. Slice the 3 medium potatoes and add them with all ¼ cup dry quinoa and ¾ cup sliced carrots. Simmer for 5 minutes.

   Initial potato, quinoa and carrot simmer · 5 minUses All chicken broth and onion halves · 3 medium potatoes (sliced) · ¼ cup dry quinoa · 3/4 cup sliced carrots

3. 3

   Step 3: Peel and grate all 3 medium beets and add them to the soup with the 2 bay leaves and 2 generous handfuls chopped kale. If the beets have greens, chop and add those too; otherwise add a little of the separate extra kale if desired. Bring to a light boil and cook uncovered for about 20 minutes, continuing as needed until the vegetables are soft and the quinoa is cooked. Remove the cooked onion halves if you prefer a smoother soup, and discard the bay leaves before serving.

   Uncovered beet-and-greens simmer · 20 minUses All broth, onion, potatoes, quinoa and carrots after their initial simmer · 3 medium beets (peeled and grated) · 2 bay leaves · 2 generous handfuls chopped kale leaves · Chopped greens attached to the beets, if available, amount unspecified · A little extra chopped kale if beet greens are unavailable, amount unspecified

4. 4

   Step 4: Add all ½ tablespoon lemon juice, 1 tablespoon Mrs. Dash seasoning and 3 tablespoons ketchup to the cooked soup. Bring back to a boil, then stir in 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Serve the finished soup in about 10 portions, with the optional sour cream if desired.

   Uses All cooked beet, kale and quinoa soup · 1/2 Tbsp lemon juice · 1 Tbsp Mrs. Dash · 3 Tbsp ketchup · 1 teaspoon sea salt, the amount used by the author · ¼ teaspoon freshly ground black pepper · Sour cream for serving, optional, as desired