Borscht with Greens

Ingredients

• 4 cups organic vegetable stock
• 1½ cups diced beets (about 1–2 medium beets, peeled)
• 1½ cups diced potato (1 large yellow-fleshed potato)
• 2 tablespoons coconut oil
• 1½ – 2 cups chopped yellow onion (about 1 large onion)
• 2 cloves garlic, pressed
• 1–2 teaspoons salt
• 1 teaspoon caraway seeds
• 1 large carrot, peeled and thinly sliced
• 1 stalk celery, sliced
• 3 cups chopped red cabbage
• 1 tablespoon apple cider vinegar (or more to taste)
• 1½ cups blended tomato (about 2–3 large tomatoes, deseeded and blended)
• 1 tablespoon honey
• Finely chopped beet greens from the beets
• 1 handful of spinach
• ¼ teaspoon chopped fresh dill (or more to taste)
• Black pepper to taste

Directions

1. Place diced potatoes and beets in a medium saucepan, cover with vegetable stock, and bring to a boil. Cook until tender, then remove with a slotted spoon, reserving the stock.
2. In a large pot, melt coconut oil over medium heat. Add onions, garlic, caraway seeds, and salt, and cook until onions become soft and translucent.
3. Stir in celery, carrots, and cabbage. Add the reserved stock, cover, and cook for about 10 minutes until all vegetables are tender.
4. Blend 2–3 deseeded tomatoes to yield 1½ cups of blended tomato.
5. Return potatoes and beets to the pot. Season with black pepper and dill, then stir in apple cider vinegar and blended tomato. Cover and simmer on medium-low for at least 30 minutes.
6. Rinse the beet greens thoroughly and finely chop them. Add the honey, beet greens, and spinach at the very end, allowing them to wilt.
7. Taste and adjust seasoning with additional apple cider vinegar, salt, or dill as needed. For a thicker consistency, briefly blend with a handheld blender.
8. Serve topped with fresh diced tomatoes and extra dill.