Best 4 Polish Beet Soup Recipes

MY POLISH FAMILY'S RED BEET SOUP

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.

GRANDMA'S BORSCHT (POLISH BEET SOUP)

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.

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.

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.