• Polish Jewish Beet Soup


    Polish Jewish Beet Soup

    From Tony Gruska, Farm to Table
    Course Side Dish, Soup
    Recipe Category All Recipes, Sides, Soup
    Author Christine Andrew


    • 4-5 fresh beets (they can be cooked),
    • 1-2 lemons, juiced
    • 1-2 potatoes, quartered
    • 1 onion, choppped
    • 1 cup chicken stock
    • 2 tablespoons sugar
    • 2 tablespoons fresh dill, chopped


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