This post may contain affiliate links. Read my disclosure policy. This borsch is packed with veggies and beats and is much faster to make than the classic borscht from 2010 and the even the simplified borsch that we posted last year. It’s also just as tasty (although the Mr. likes this version best). My sister Tanya was excited to share this with me and I’m so glad she did. It’s brilliant and takes about 30 minutes to make (no that’s not a typo! 30 minutes!!). There are 5 superfoods in this borsch: quinoa, beets, kale, onion (did you know onion was a superfood?), and beet greens (the greens from the stock of the beets). If you can’t find the beets with stems on; no worries, just use a little more kale. What makes these superfoods, you ask?

  1. Quinoa: coined the “supergrain.” Quinoa has more protein than any other grain. This is our favorite lately. We cook it in our rice maker just like we would rice. We buy the organic quinoa at Costco; $10 for a large bag.
  2. Kale, like other greens, has awesome nutritional benefits.
  3. Beets: buy them with the greens intact which keep the beets fresh longer.
  4. Beet Greens: One of the top 10 potassium foods! P.S. Organic beets tend to have the greens attached. Fred Meyer has good prices on organic beets. Mom’s garden has the best prices on organic beets. 😀
  5. Onion: It might make you cry, but it helps lower cholesterol and blood pressure. It can also prevent cancer. I’m totally watching a food documentary as I type this post. It makes me so glad that I made this borsch today and poured myself a bowl of superfood. I hope you love it like we do. My husband and son both approved!

Ingredients for Superfood Red Borsch:

12 cups reduced sodium chicken broth ( beef or veggie broth is ok) 1 medium or 1/2 large onion, peeled and cut in half (ends removed) 3 medium potatoes, sliced 1/4 cup quinoa 3 medium beets, peeled and grated 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 S&P to taste

How to Make Superfood Red Borsch:

  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.

  2. Bring to a simmer, then add the chopped potatoes, quinoa and carrots. Let cook 5 minutes.

  3. Add grated beets (a food processor with a grater attachment makes this step a breeze and keeps fingers from turning purple), 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 (you get all the onion flavor and people who don’t like onion won’t be bothered by it!)

  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 🙂

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