Best Polish Beet Soup Recipes
GRANDMA'S BORSCHT (POLISH BEET SOUP)
When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).
Provided by joanne.smolka
Categories Potato
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- caramelize the onion in some olive oil.
- Add the potatoes and fry for about 2 minutes, careful not to let the onions and potatoes stick to the bottom of the pan. Use a bit more oil if necessary.
- Add the vegetable stock and carrots. If you use fresh green beans, add them at this point. Bring to a boil. Cook for 5 to 10 minutes until potatoes and carrots are tender.
- Add the beets, green beans, bay leaf, and dill. Simmer for a couple of hours. Serve with sour cream if desired.
Nutrition Facts : Calories 232.9, Fat 0.6, SaturatedFat 0.1, Sodium 115, Carbohydrate 53.2, Fiber 10.6, Sugar 13.2, Protein 7.5
POLISH BEET SOUP
Beet greens and spring veggies make a hearty soup in this traditional Polish recipe.
Provided by olenka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 44 g, Cholesterol 221.6 mg, Fat 9 g, Fiber 7.3 g, Protein 15 g, SaturatedFat 3.8 g, Sodium 902.6 mg, Sugar 14.2 g
MY POLISH FAMILY'S RED BEET SOUP
This is the red beet soup that I grew up eating. I make it for my family now, my mother still makes it, her mother made it, and probably her mother made it too. So very rich and good. This is comfort food for me, especially when I am homesick.
Provided by SLColman
Categories Polish
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place beef short ribs, salt and pepper in a stock pot.
- Cover with water (at least 3 quarts) and bring to a boil.
- Let simmer until the meat falls off the bone.
- Skim off any "scum" and visible fat.
- Add cubed red beets, ensuring that there is enough liquid to cover them.
- Bring back to the boil.
- Simmer until red beets are tender.
- Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth.
- Add the blended mixture back to the pot.
- Add cubed potatoes and simmer until tender.
- Add half and half, and sour cream.
- Mix well.
- Be certain to not let the soup come to a boil once the dairy products have been added.
- Check for seasoning. Adjust with salt and pepper as necessary.
- Serve and enjoy.
Nutrition Facts : Calories 837.6, Fat 67.3, SaturatedFat 34.1, Cholesterol 156.2, Sodium 206, Carbohydrate 34.1, Fiber 4.6, Sugar 6.7, Protein 25.2
CHLODNIK - COLD POLISH BEET SOUP
Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.
Provided by becky joslin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h
Yield 4
Number Of Ingredients 11
Steps:
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 15.7 g, Cholesterol 71.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 454 mg, Sugar 11.3 g
BOTWINKA (POLISH VEGETABLE SOUP WITH BEET GREENS)
Why waste beetroot greens? Trouble is many of us don't know what to do with them. This Polish vegetarian soup comes to the rescue, a delicious combination of hearty root vegetables and nutrition-packed beetroot greens.
Provided by Olenka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 3
Number Of Ingredients 15
Steps:
- Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
- Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
- Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.
Nutrition Facts : Calories 482.3 calories, Carbohydrate 84.3 g, Cholesterol 184.1 mg, Fat 11 g, Fiber 13.9 g, Protein 15.9 g, SaturatedFat 5 g, Sodium 386.4 mg, Sugar 21.2 g
CHLODNIK (COLD POLISH BEET SOUP)
Steps:
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock.
- Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets.
- Cover and refrigerate at least 2 hours before serving.
POLISH BEET SOUP
Steps:
- 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.
- Note: 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.
- Note: Vegetable broth can be used in place of chicken broth, if desired.
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