Polish Beet Soup recipe
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Ingredients
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1 ¼ pounds beets with greens attached
6 cups low-sodium chicken broth
2 leeks, white and light green parts only, chopped and washed
½ pound celery root, peeled and cut into 1/2-inch cubes
1 cup 1/2-inch cubed carrots
¼ 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 ½ teaspoons salt
⅓ cup sour cream
¼ cup all-purpose flour
2 tablespoons chopped fresh dill, or to taste
6 hard-boiled eggs, quartered lengthwise
Nutrition Info
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310.3 calories
carbohydrate: 44 g
cholesterol: 221.6 mg
fat: 9 g
fiber: 7.3 g
protein: 15 g
saturatedFat: 3.8 g
servingSize: -
sodium: 902.6 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -
Directions Polish Beet Soup
Directions
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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.