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.
Servings: 10
Calories: 168kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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