Polish Beet Soup recipe
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Ingredients
- 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
- 310.3 caloriescarbohydrate: 44 gcholesterol: 221.6 mgfat: 9 gfiber: 7.3 gprotein: 15 gsaturatedFat: 3.8 gservingSize: -sodium: 902.6 mgsugar: 14.2 gtransFat: : -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.