borsch, beet leaf juice and holubtsi
 

The wife was canning borsch up today,
and she she likes to add some torn up beet leaves to it.
We had lots of leaves left over;
so I juiced them with tomatoes and carrots.
Tasted pretty good (earthy as you'd expect).
I also did a carrot-apple juice, so I added a bit to the beet leaf juice;
cut down on the earthiness.
Certainly an energizing concoction.

One other thing to do with left over (or spring) beet leaves is holubtsi:
Wilt some beet leaves, wrap around a piece of bread dough
Place in large skillet, and cover with fresh cream, onions etc.
Cover and cook on medium until reduced to the point of frying (for a crispiness)

There are other variations, ie baking instead of frying

Any other juice or beet leaf ideas?

Re: borsch, beet leaf juice and holubtsi
 

You wife sounds like she's Ukrainian- I'm sure you're well-fed.

Re: borsch, beet leaf juice and holubtsi
 

Or maybe German- Russian. That is what my Dad is and he cooks it all the time. Actually had a jar last night, good stuff.

Re: borsch, beet leaf juice and holubtsi
 

She is neither. (Flemish, we think). My mom is ukranian.
The juice seems to clean the lungs. (good for smokers)
Nothing like some borsch on a snowy winter day.
Beets are easy to grow, and you can use the whole plant.