Currently viewing the tag: "Red Russian kale"
This soup is a riff on borscht, with kale filling in for the cabbage, and the vinegar on the roast beets filling in for the things that are often pickled in borscht. Some borscht uses sauerkraut, some have chopped pickles, some use a soured broth or kvass as the base. Although written as a hot soup, it could easily be chilled and served cold with yogurt or labne.
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Braising mix is a variety of baby cooking greens. One of our favorite mixes includes mizuna mustard greens, tatsoi, red russian kale, and green kale. The tender baby greens can be sauteed quickly for a delicious side dish.
