Serve with Potatoes with fried bacon and sausage.

- beet greens: 1 bunch
- barszcz (borscht) concentrate: 100+ ml / or young beetroot: 1 kg
- water or bullion: 250 ml
- sweet cream: 100 ml
- sour cream: 200 g
- cucumber: 1 medium
- dill: 2 tbsp
- black pepper
- apple vinegar or lime juice
- favourite herbs (optionally)
- hard-boiled eggs (optionally): 4

1. Chop the beet greens. Separate leaves from roots and thick stems.
2. Pour concentrate and water/bullion to the pot. Or boil the young beetroot for an hour in water.
3. Add chopped thick stems and roots from beet greens. Boil 10-15 minutes.
4. Add leaves. Boil 5-10 minutes.
5. Cool down and add sour and sweet creams.
6. Taste and add herbs, pepper, dill and cucumber. If needed add apple vinegar or concentrate.
7. Optionally cool down in the fridge.
8. Optionally add eggs.