Description
Beet greens and spring veggies make a hearty soup in this traditional Polish recipe.
Ingredients
- 1 ¼ pounds beets with greens attached
- 6 cups low-sodium chicken broth
- 2 leeks, white and light green parts only, chopped and washed
- ½ pound celery root, peeled and cut into 1/2-inch cubes
- 1 cup 1/2-inch cubed carrots
- ¼ pound parsnips, peeled and cut into 1/2-inch cubes
- 3 cups 1/2-inch cubed boiling potatoes
- 1 tablespoon white sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoons salt
- ⅓ cup sour cream
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh dill, or to taste
- 6 hard-boiled eggs, quartered lengthwise
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 6