For easy borscht, gather 12 cups chicken broth, 3 grated beets, 1 medium onion, 3 medium potatoes and 1/4 cup quinoa. Organize 2 handfuls kale, 3/4 cup carrot, 2 bay leaves, 1 tablespoon Mrs. Dash seasoning, 3 tablespoons ketchup and 1/2 tablespoon lemon juice. Simmer for approximately 30 minutes.
Pour the chicken broth into a large soup pot, and bring the contents to a boil. For the healthiest result, use either a low-sodium variety or 12 cups of water seasoned with a low-sodium bouillon cube. Once the broth achieves a boil, cut the onion in half and add it to the stock, then reduce the heat to a simmer, adding the carrots, potatoes and quinoa as well.
After five minutes, add the pre-grated beets, chopped kale and a couple of bay leaves. Also introduce the beet greens, if desired. Bring the contents back to a light boil in an uncovered pot. After 20 minutes, check to see if the vegetables are tender. If so, add the ketchup, Mrs. Dash seasoning and the lemon juice, bring the contents back to a boil, and season with salt and pepper to taste. Serve finished soup with a traditional cool creamy element, such as sour cream or mayonnaise.