Beets-With-Greens Borscht

1. 1

   In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil.

2. 2

   Reduce heat to medium-low and simmer 1 1/2 hours.

3. 3

   Meanwhile, put potatoes in a medium saucepan of water.

4. 4

   Bring to a boil and simmer until tender, about 20 minutes.

5. 5

   Using a slotted spoon, transfer potatoes to a cutting board.

6. 6

   Add chopped greens to boiling water and cook until tender, about 3 minutes.

7. 7

   Drain and rinse in cold water.

8. 8

   Peel potatoes and cut into 1/2-inch dice.

9. 9

   Discard bay leaf.

10. 10

    Remove bones, remove meat from bones, chop meat and return meat to soup.

11. 11

    Taste and add salt if needed.

12. 12

    Ladle soup into bowls and season with white pepper.

13. 13

    Top with potatoes and greens, and drizzle with balsamic vinegar.

* Per serving · 4 servings · Values may vary.