Polish Beet Soup
It’s a traditional dish that is served on Christmas Eve. It’s made from beets, and it has a clean, almost see-through consistency; and it is served in small bowls or mugs with small mushrooms dumplings called uszka.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Christmas, Soup
Cuisine: European, Healthy, Polish
Keyword: beet, creamy, soup
Servings: 10
Calories: 168kcal
Author: This is a delicious beet soup with a Polish twist
- 6 medium beets
- 1 1/2 onion
- 3 celery stalks
- 2 Pacific Veggie Broth
- 4 carrots
- 3 parsnips
- 1 celery root
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 2 tbsp marjoram dry
- 3 tbsp basil dried
- 3 tbsp dill dried
- 1 tbsp black pepper
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 3 bay leaves
- salt to taste
- water if needed
Wash all vegetables.
Cut all vegetables into small pieces
Brown onion with 2 T olive oil
Add other vegetables and spices
Add water and bullion
Bring it to a boil. Low the tempurature to medium heat and cook for 1 and 30 minutes.
10 min before the soup is done, add and 3 tablespoons apple cider vinegar
Take the pot of the heat. Cool it for 10 minutes and add beet kavas or beet concetrate.
Strain all vegetables for a clear beet soup.
Sereve in a bow with uszka, noodles and doolp of sour cream.
Serving: 10g | Calories: 168kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 180mg | Potassium: 904mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4242IU | Vitamin C: 22mg | Calcium: 100mg | Iron: 2mg