Beet And Beet Green Borscht

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I've had a few rounds of making borscht, but i really like yellow beets, which we often get at the farmer's markets here, and i don't always like cabbage in it. in this version i take advantage of the lovely tasty beet greens that i used to just toss. i like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... Highly recommended.

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Steps

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Starting with cold water bring beets and potatoes to boil.

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Reduce heat to simmer and cook until firm , but cooked through , ~20 minutes.

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Add carrots , onion , garlic and cook 10 minutes.

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Add remaining ingredients and cook 10 more minutes or until greens have wilted.

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Taste for salt , and add if needed , add lemon juice , stir.

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Pour in bowls and garnish with yogurt and dill.

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Ingredients

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water, red beet, yellow beet, beet leaves, potatoes, carrots, garlic cloves, onion, tomatoes, caraway seed, vegetable bouillon, braggs aminos, powdered ginger, lemon, salt, pepper, fat free greek yogurt, dill