NatashasKitchen.comEasy Superfood Borsch Recipe
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 10- 1 medium or 1/2 large onion (peeled and cut in half (ends removed))
- 1/2 Tbsp lemon juice
- 2 good handfuls of chopped kale leaves
- 3 medium potatoes (sliced)
- 3/4 cup sliced carrots
- 12 cups reduced sodium chicken broth (beef or veggie broth is ok)
- 3 Tbsp ketchup
- 1/4 cup quinoa
- S&P to taste
- 1 Tbsp Mrs. Dash
- 2 bay leaves
- 3 medium beets (peeled and grated)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Fill a large soup pot with 12 cups broth and place over medium/high heat (or use 12 cups water and 4 Tbsp Reduced Sodium Better than Bouillon paste; that's what I use). Toss in the halved onion.
- Step 2
Bring to a simmer, then add the chopped potatoes, quinoa and carrots. Let cook 5 minutes.
- Step 3
Add grated beets, toss in a couple bay leaves, 2 large handfuls of chopped kale and the beet greens if you are using them. Stir to combine. Bring to a light boil and continue to cook uncovered 20 minutes. Your veggies should be soft when done. Discard the cooked onion halves if desired.
- Step 4
Add 1/2 Tbsp lemon juice, 1 Tbsp Mrs Dash (or your favorite seasoning) and 3 Tbsp ketchup. Bring back to a boil and season with salt and freshly cracked black pepper to taste (I used 1/4 tsp freshly ground black pepper and 1 tsp sea salt. Serve with Sour cream or mayo :)
Interactive, hands-free timers are available in the Supper app.
Fill a large soup pot with 12 cups broth and place over medium/high heat (or use 12 cups water and 4 Tbsp Reduced Sodium Better than Bouillon paste; that's what I use). Toss in the halved onion.
Source: NatashasKitchen.com
