Popular Recipes Polish Beet Soup

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Polish Beet Soup

"Beet greens and spring veggies make a hearty soup in this traditional Polish recipe."

Ingredients :

• 1 1/4 pounds beets with greens attached
• 6 cups low-sodium chicken broth
• 2 leeks, white and light green parts only, chopped and washed
• 1/2 pound celery root, peeled and cut into 1/2-inch cubes
• 1 cup 1/2-inch cubed carrots
• 1/4 pound parsnips, peeled and cut into 1/2-inch cubes
• 3 cups 1/2-inch cubed boiling potatoes
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1/3 cup sour cream
• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh dill, or to taste
• 6 hard-boiled eggs, quartered lengthwise

Instructions :

Prep : 30M	Cook : 6M	Ready in : 50M

• Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.
• Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup.
• Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.

Notes :

• You can make this soup up to 3 days ahead. Cool the soup uncovered, then cover and chill. Reheat, stirring occasionally, over medium-low heat. Wait to add the lemon juice until just before serving, otherwise it will turn your veggies a grayish-khaki color as they sit in the fridge.
• Vegetable broth can be used in place of chicken broth, if desired.

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