How to Make Traditional Polish Cold Beetroot Soup?

Ingredients:

1-2 small to medium young beetroots with stalks and leaves + some extra beetroot leaves

Juice of 1 lemon or few drips of spirit vinegar

300ml of crème fraiche or natural yoghurt

few cloves of garlic

optional: 1-2 gherkins diced, few radishes diced, dill chopped finely

1/2 – 1 teaspoon of sugar

Salt and pepper to taste

Vegetable broth:

1l of water

1 medium leek

1 medium celeriac or few stalks of celery

1 medium parsnip

1-2 medium carrots

1 teaspoon of salt

First we need to prepare a vegetable broth.

Put the water on a medium heat in a 2-3l pot and prepare the vegetables. Peel celeriac, parsnip and carrots, clean a leek (and celery stalks if you use them).

Once ready, put it all into the water along with salt and let boil. Once boiled, turn the heat down and simmer for about 30 mins.

In the meantime prepare your beets and optional vegetables (gherkins, radish, dill, etc). Wash the beetroot, stalks and leaves and dice the root and chop all stalks and leaves.

Dice gherkins and radish, chop the dill.

After about 30 mins from the point of boiling put in the beetroots to your broth, and after another 5 mins put in stalks and leaves. Squeeze in lemon juice (or pour in bit of spirit vinegar) and add in sugar

Cook for another 10 mins and turn the heat off. Put aside to cool.

Once the soup is cooled, take out all broth veggies (celery/celeriac/carrots/leek/parsnip), press in the garlic (or cut in fine into flake-like pieces), throw in your optional veggies (gherkins, radish, dill, etc) and mix in crème fraiche or yoghurt. Salt and pepper to taste. Such prepared soup put into the fridge for at least 2.5 hrs as it needs to be served very cold.

Serve alone or with the boiled egg cut in half.

Bon Appetite

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