Kale Borsch

Borsch is a classic Russian soup made from beets and red cabbage. The beets are boiled in the soup for a long time, allowing their deep red colour to "bleed out" into the soup, giving it its characteristic purple-red colour. The deep colour in beets comes from an antioxidant known as betalain, which has strong immune-enhancing and anti-carcinogenic properties; beets are also a good source of vitamin C, folate (vitamin B9), potassium and manganese.

This version of mine is made with kale, adding extra calcium and even more antioxidants into the mix.

Like all borsch, this verison should be served cold in the summer and hot in the winter.


4 green onions, chopped (green parts)
Handful of fresh dill, chopped
1 teaspoon olive oil
2 teaspoons lemon juice
6-7 cups broth
2 cups red cabbage, shredded
1.5 cups cooked or canned (= 1 can) beets, with juices
2 cups raw kale, chopped thinly
3 medium potatoes, peeled & sliced (optional)
Cilantro, as garnish (optional)
Salt, to taste

In a deep, wide pot, heat up the olive oil and lemon juice and add the green onions and dill, allowing to heat for ~30 seconds, then turn down to medium heat. Add 5.5 cups of the broth along with the beets, cabbage, and kale, turning back up to high heat until the soup boils. Simmer on medium-low heat, adding the remaining broth (and potatoes, if using), then turning back up until it boils a second time.

Once it boils the second time, simmer on medium-low heat, 20-25 minutes, covered, until the vegetables (and the cabbage in particular) is thoroughly cooked and soggy.

Turn the heat off and allow to cool down (or serving immediately if serving during the winter).

Serve with cilantro and/or salt, as desired.