4Beets Medium size with stems and leaves washed and chopped
4PotatoesMedium size, peeled and chopped
6cupsBrothChicken or Vegetable
6tbspSour Cream for serving
Fresh Chopped Dill and Parsley for serving
Salt and Pepper to taste (or chicken cube)
Lemon Juice to taste
First, and most importantly….clean your beets! They’re usually very dirty. The best way to do it is to cut off the stems with leaves from the bulbs and place them into a pot of water. They should soak for a couple of minutes to release all the sand. In the meantime, you can peel the beet bulbs. Once your leaves are cleaned, you can pat them dry with paper towels. Cut the beets, stems, and leaves and set aside.
Then you should prep all your veggies. Peel and chop onions, leeks, carrots, and celery.
Heat up clarified butter, or cooking oil (for a vegan version). In your pot, add onions and leeks and cook for a couple of minutes, until softened.
Add celery and carrots and cook for a few more minutes.
Add potatoes, beets, beets stems, and leaves and add broth. Cook for about 30 minutes, until all the veggies are soft.
You should check for seasoning and either add chicken bouillon (which I personally love), or salt and pepper. You can also add a little squeeze of lemon juice to amplify the flavors.
Serve with fresh dill and a dollop of sour cream(you may skip it for the vegan version).