by Lori Nicolosi

1 large yellow onion chopped

2 Tablespoons organic butter

4 good sized red beets with greens, grate beets and clean & chop the greens

4 potatoes peeled and grated

4 carrots grated

4-6 cups bone broth or spring water

sour cream

celtic sea salt

Saute the onions with 1 teaspoon sea salt in the olive oil until transparent. Add the broth, beets, carrots and potatoes...making sure the liquid covers the veggies.

Bring to a boil, cover pot with a lid and cook for about 30 minutes. Add in the beet greens and allow to cook for just a few more minutes. Add more salt to taste and serve with sour cream.

This is also delicious with a splash of chickweed vinegar added.