Description
This Easy Superfood Borsch Recipe is a vibrant and nutritious Eastern European soup featuring beets, kale, quinoa, and potatoes simmered in a flavorful broth. It balances earthy sweetness with tangy and savory notes, delivering a hearty, wholesome meal that’s perfect for any occasion. Ready in just 40 minutes, it offers a healthy twist on the traditional borsch by incorporating superfoods and reduced sodium broth for a guilt-free comfort food experience.
Ingredients
Scale
Broth Base
- 12 cups reduced sodium chicken broth (beef or veggie broth is also acceptable)
- 1 medium or 1/2 large onion (peeled and cut in half, ends removed)
Vegetables & Grains
- 3 medium potatoes (sliced)
- 1/4 cup quinoa
- 3 medium beets (peeled and grated)
- 2 good handfuls of chopped kale leaves (including beet greens if using)
- 3/4 cup sliced carrots
- 2 bay leaves
Seasonings & Flavorings
- 1 tablespoon Mrs. Dash seasoning
- 3 tablespoons ketchup
- 1/2 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Optional Garnish
- Sour cream or mayonnaise for serving
Instructions
- Prepare the broth: Fill a large soup pot with 12 cups of reduced sodium chicken broth and place it over medium-high heat. Add the halved onion to the pot to infuse flavor as the broth heats. (Alternatively, you can use 12 cups of water with 4 tablespoons of reduced sodium Better than Bouillon paste.)
- Simmer vegetables: Once the broth reaches a simmer, add the sliced potatoes, quinoa, and sliced carrots. Allow these ingredients to cook together for about 5 minutes, beginning the softening process.
- Add beets and kale: Stir in the grated beets, bay leaves, and two large handfuls of chopped kale leaves including beet greens if available. Bring the soup to a light boil and let it cook uncovered for 20 minutes, until all vegetables are tender. Remove and discard the cooked onion halves from the pot if desired.
- Season and finish: Incorporate the lemon juice, Mrs. Dash seasoning, and ketchup into the soup. Bring the mixture back to a boil and season with salt and freshly ground black pepper to your taste preference (about 1/4 teaspoon black pepper and 1 teaspoon sea salt as a guideline). Serve hot, optionally garnished with sour cream or mayonnaise for added creaminess.
Notes
- Using reduced sodium broth helps control salt levels, making this soup healthier.
- You can substitute chicken broth with beef or vegetable broth for different flavor profiles or dietary preferences.
- Adding quinoa boosts the protein and fiber content of the soup, making it more filling.
- If you prefer a smoother texture, you can blend part of the soup before adding the kale.
- Serving with sour cream or mayonnaise adds richness and balances the acidity of the beets and lemon juice.
- Discard the onion halves after cooking as they are mainly used for flavoring the broth.
