Polish Beet Soup Recipes

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.

Steps:

• In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
• When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

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.

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.