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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:
- Large cooking pot or pot of choice
- Chopping board
Food items needed:
- Beet Leaves- 10 plus
- Onions- 1 large or 2 small
- Dill sprigs- 10-15
- Lawry’s Seasoned Salt – to taste
- Milk or Cream
- Potatoes- 5 large
Wash, cube 5 large potatoes, and place in your pot.
Chop 1 large or 2 small onions. Add to pot.
Chop your dill sprigs and set aside. Do not use the head of the dill. Use the green stems.
Wash and cut your beet leaves into a 1-inch length. Set aside.
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.
Add your beet leaves and your dill. Stir.
Put enough milk/cream to cover the beet leaves, dill and make a full pot of soup.
Add your Lawry’s Seasoned Salt to taste.
Serve and enjoy!
This soup is easy and can be paired with a bread or served just as it is.
Note: This recipe is a family one from a Bohemian grandmother.
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