Beet Leaves Soup Recipe

The first time I made beet leaf soup, I made it just for myself. So, I had no intention of taking a photo of it and sharing the recipe. When the beets I ordered online arrived with plenty of young leaves, I thought I would do something to prevent the leaves from wasting. They were not enough for a main dish, so I wanted to take my chance on soup. I gave the task of thickening to corn meal rather than wheat flour because I thought it would suit the taste of beet leaves better. I didn't use any spices because beet leaves are already quite aromatic. Thus, a very practical soup with very few ingredients was created.

As I mentioned at the beginning, when the taste of the soup I prepared to eat for myself, just to avoid wasting the leaves, was beyond my expectations, I thought I should share the recipe with you as well.

The main ingredient that gives the soup its flavor is beetroot leaves, but corn meal also makes a very good contribution. You can also use wheat flour if you wish, but I recommend you stick to using corn meal if you have the opportunity. Those who have tried the beet leaf dish with ground meat recipe know that beet leaves have a tremendous flavor on their own, without requiring any spices. It is an extremely simple but delicious dish. Of course, this is again thanks to beet leaves.

Although beet leaves are green, their stems are red, so their color determines the color of the soup. But it does not have a dark red/pink color like in beetroot recipes. It has a more matte red/pink tone. Of course, this color will vary depending on the color of the beet stems and leaves. The best thing is not to have any expectations.

Enjoy the recipe...

Enjoy your meal...