Borscht and Beet Green Compound Butter Toasts
Serves: 12 cups
Borscht and Beet Green Compound Butter Toasts
  • ¼ cup extra virgin olive oil
  • 1 large white or yellow onion, diced
  • 4 large garlic cloves, minced
  • 4 medium carrots, peeled, diced
  • 1 pound red beets, peeled, grated (greens reserved for butter recipe below)
  • 1 small green cabbage, finely shredded
  • 2 quarts vegetable stock
  • ½ cup tomato paste
  • 3 large potatoes, peeled, diced, kept in a bowl of cold water
  • 2 large bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup sherry vinegar Chopped fresh dill, to serve Sour cream, to serve (optional)
Beet Green Compound Butter
  • Beet greens reserved from 1 pound red beets
  • ¼ cup water
  • ½ teaspoon sea salt
  • 4 large garlic cloves
  • ¼ pound unsalted butter (1 stick), softened
  • 1 baguette, sliced on a diagonal
  1. Heat oil in a 6-quart stock pot over low heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 3 more minutes.
  2. Add carrots, beets, cabbage, stock and tomato paste. Bring to a boil, then lower to a simmer.
  3. Drain potatoes and add to the pot, along with bay leaves, sea salt, pepper and vinegar. Simmer for 40 minutes.
  4. To serve, top with dill and a dollop of sour cream (if using).
Beet Green Compound Butter
  1. Clean beet greens thoroughly and roughly chop.
  2. Place beet greens in a sauté pan over medium heat; add water and salt. Cook greens until completely wilted, stirring constantly. Drain greens and transfer to a plate to cool.
  3. When greens are cool enough to handle, using your hands, squeeze out all excess liquid.
  4. Combine greens, garlic and butter in a food processor. Puree until smooth and well incorporated.
  5. To serve, spread on baguette slices.
Recipe by Honest Cooking by Mercato Fabbrica at