This recipe calls for 1 cup chopped beets, beet stems or beet greens. I used both 1 cup of chopped beets and 1 cup of chopped beet greens.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 8
Calories: 220
Author: Martha | Simple Nourished Living
Ingredients
1tablespoonolive oil
¾poundboneless beef or chicken cut into bite size pieces
1cupchopped onion
4cupswater
4cupsbeef broth
2cupspeeled and chopped potatoes
½head cabbage, shredded
1cuppeeled chopped beets, beet stems or beet greens
½cupdiced carrots
½cuppearl barley
2bay leaves
½cupchopped fresh dill or 2 tablespoons dried
1teaspoonsalt or to taste
¼teaspoonpepper or to taste
½cupfresh chopped chives (optional)
½cupfresh chopped parsley
Optional toppings: dollop of sour cream or non-fat Greek yogurt
Instructions
In a large soup pot or Dutch oven, heat the oil over medium heat until it begins to simmer. Add the beef and onion and cook until the meat has browned, about 10 minutes.
Add the water, broth, potatoes, cabbage, beets, carrots, barley, bay leaves, dried dill (if using), salt and pepper.
Bring to a boil then cover and let simmer for about 30 minutes.
Add the beet greens and fresh dill, if using, and parsley. Simmer until greens have softened, another 10 minutes.