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Polish Jewish Beet Soup

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

Ingredients

  • 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

Instructions

  • 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.