Dinner for 10

Kale Beet Borscht

Name: Kale Beet Borscht
Total time: 40 min
Yield: 10 servings
Cuisine: Eastern European
Ingredients: 12 cups reduced sodium chicken broth; 1 or 1/2 large onion; 3 potatoes; 1/4 cup quinoa; 3 beets; 2 good handfuls of chopped kale leaves; 2 bay leaves; 3/4 cup sliced carrots; 1 tbsp mrs. dash; 3 tbsp ketchup; 1/2 tbsp lemon juice

Beets, potatoes, quinoa, carrots, and kale simmer in chicken broth for a colorful, filling borscht.

$1.46per serving $

40 minstart to table

10servings

Eastern European Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

12 cups reduced sodium chicken broth
1 or 1/2 large onion
3 potatoes
1/4 cup quinoa
3 beets
2 good handfuls of chopped kale leaves
2 bay leaves
3/4 cup sliced carrots
1 tbsp mrs. dash
3 tbsp ketchup
1/2 tbsp lemon juice

Steps

Add the broth, onion, potatoes, beets, carrots, quinoa, and bay leaves to a large pot.
Bring the soup to a boil over high heat, then reduce the heat and simmer for 25 minutes.
Stir in the kale, seasoning blend, ketchup, and lemon juice.
Simmer the borscht for 8 minutes, until the vegetables are tender and the kale is wilted.
Remove the bay leaves and season with salt and pepper.