Polish Beet Soup

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.