Beetroot Soup - Polish Recipe
Beetroot soup is quite popular across Europe and each nation has their own personalized tweaks, delighting travelers pallets with variation.
Preparation time: 30 minutes | Cooking time: 20 minutes
- Beetroots: half a kg
- Chicken broth: 1.5L
- Celery root: 200gm
- Leeks: 2
- Carrots: 3
- Parsnips: 100gm
- Potato: 7 medium size
- White sugar: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt: to taste or 1 and a half tablespoons
- Sour cream: 50/100gm
- Flour: 30gm
- Fresh dill: half a bunch
- Boiled eggs: 6
Wash, peel and chop the beetroots into small cubes. Chop the leeks, celery root, carrots and parsnips (peel them first).
In a deep saucepan, pour the chicken broth, beetroots, leeks, celery, carrots and parsnips and bring to boil. Then add the potatoes and simmer for 10 minutes or until veggies are soft. Add the sugar, lemon juice and salt and stir.
Meanwhile, mix the flour with sour cream in a separate bowl, then take approximately 200ml of soup from the saucepan, add to bowl and stir until it all becomes smooth, then pout the entire mixture back into the saucepan. In a few minutes the soup should slightly thicken, then add the chopped fresh dill and turn off the heat.
When serving, place 4 boiled egg quarters into each bowl.