The spring is near and I've started craving for a certain dish my mom used to make around that time...This is a traditional polish soup, made with spring beetroots, cream - simple, delicious and perfect for not so warm spring days!
- 1 bunch beetroots (with leaves), about 500g
- 1 small beetroot
- 2 carrots
- 1 handful celery leaves
- 1l chicken broth
- 100ml cream 18%
- 1tsp lemon juice or vinegar
- 4 hard boiled eggs
- salt, pepper
Wash all the vegetables, paying extra attention to the leaves of beetroots as they may have some sand on them. Grate carrots, cut beetroots in small cubes and chop the leaves and branches into small pieces.
Pour chicken broth into a big pot, add celery (tie it with a thread - this makes it easier to remove it later), carrots and beetroots cubes and cook for 15 minutes.
Add chopped beetroot leaves, stir it well, add salt and pepper to taste and cook until all the vegetables are soft and your soup reaches a nice, deep pink color. Remove celery, lower the heat and add vinegar or lemon juice.
Add chopped beetroot leaves, stir it well, add salt and pepper to taste and cook until all the vegetables are soft and your soup reaches a nice, deep pink color. Remove celery, lower the heat and add vinegar or lemon juice.
Pour the cream into a cup or a bowl, add few spoons of the liquid from the pot and mix it. Repeat it, until your cream is warmed up from a liquid.
Pour cream mixture into the pot with vegetables and stir it until combined well. Cook it on low heat for few minutes without letting it boil.
Peel the eggs, cut them into halves and place them in the bowls.
Pour your soup and serve warm with fresh bread.
Pour cream mixture into the pot with vegetables and stir it until combined well. Cook it on low heat for few minutes without letting it boil.
Peel the eggs, cut them into halves and place them in the bowls.
Pour your soup and serve warm with fresh bread.
Enjoy!
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