Ingredient: fresh dill, chopped

  • Polish Jewish Beet Soup

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    Polish Jewish Beet Soup
    From Tony Gruska, Farm to Table
    1. Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
    2. Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
    3. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
    4. Sprinkle chopped dill over soup when read to serve.