Recipe for Beet Leaf Soup

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It’s that time of year when your beets are ready to pick and can. Does that mean you fill your garbage with the beat leaves? No. A lot of people just throw away the leaves, but not anymore.

Beet Leaf Soup is so easy, and the flavor is amazing! You don’t waste any part of your beet plant and you gain an extra soup recipe for you and your family.

Let’s get started!

Kitchen items needed:

1. Large cooking pot or pot of choice
2. Chopping board
3. Knife
4. Stovetop

Food items needed:

1. Beet Leaves- 10 plus
2. Onions- 1 large or 2 small
3. Dill sprigs- 10-15
4. Water
5. Lawry’s Seasoned Salt – to taste
6. Milk or Cream
7. Potatoes- 5 large

Step One:

Wash, cube 5 large potatoes, and place in your pot.

Step Two:

Chop 1 large or 2 small onions. Add to pot.

Step Three:

Chop your dill sprigs and set aside. Do not use the head of the dill. Use the green stems.

Step Four:

Wash and cut your beet leaves into a 1-inch length. Set aside.

Step Five:

Fill your pot with water, but only enough to cover your potatoes and onions. Turn on your burner to medium-high heat and cook until they have about ten minutes left.

Step Six:

Add your beet leaves and your dill. Stir.

Step Seven:

Put enough milk/cream to cover the beet leaves, dill and make a full pot of soup. 

Step Eight:

Add your Lawry’s Seasoned Salt to taste.

Step Nine:

Serve and enjoy!

This soup is easy and can be paired with a bread or served just as it is.

–Heather Earles

Note: This recipe is a family one from a Bohemian grandmother.