Beet Green and Bulgur Soup with Poached Eggs

Beet Green and Bulgur Soup with Poached Eggs
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, minced
  • 2 quarts lower-salt chicken or vegetable broth
  • 4 large eggs
  • 1 medium yellow onion, chopped
  • 8 cups lightly packed stemmed beet greens, cut into 1-inch pieces
  • ¾ cup whole-grain, quick-cooking bulgur (such as Bob’s Red Mill)
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • ½ cup freshly grated Parmigiano-Reggiano

Heat the olive oil in a large pot that’s about 10 inches wide over medium heat. Add the onion and cook, stirring often until golden-brown, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the broth, raise the heat to medium high, and bring to a simmer. Stir in the beet greens and b...

View full recipe at Fine Cooking


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