It’s been a hot second since I’ve posted a hump day treat recipe but after visiting Seattle’s Polish Home and grabbing a cookbook from there I’m sure you’ll be seeing more recipes! I just made a tasty red beet soup (clear)* that I want to share with you all! It is not only simple but also super healthy! And I know some of you are thinking “ewww beets” but trust me this brothy recipe is definitely on the savory side and makes for a warm delight!
*there is a more heavier, creamier version but I love this one the most!
Ingredients (as shown in book):
1lb. Beets (about 4) peeled & sliced
1lb beef (I used 8 tbs of beef bouillon)
1 yellow onion
Season with salt, pepper
1 tbs wine vinegar (use 1 lemon if you do not have this)
12 cups of water
Sugar to taste (I used none!)
Cover the peeled and sliced beets with 3 cups of water and heat in a pot. Do not bring to boil but once the water is a deep red color pour it into a bowl and store it to the side. This will be used to keep the soup looking punchy and will be added back later. Into the same pot add 8 cups of water, meat (or beef bouillon), and vegetables; boil for 1 ½ hours. Traditionally the vegetables (and meat) are then removed and the broth is left alone but I kept the veggies in because why not! Add the beet-colored water back into the same pot. Lastly add salt, pepper, the wine vinegar, and sugar to taste (I might of played around with the measurements of these but I definitely did not need any sugar).
Normally a dish like this is served with a meat- filled roll like Pasztecki or Krokiet (which I may attempt at another time). I served it along with potato and cheese pierogies which you can buy at any frozen supermarket for an easier way of doing it (sorry Babcia) along with sour cream garnished with what I considered to be the Polish Herb- dill (works great on top of the soup as well or literally any polish dish).
Smacznego! (Bon Appetit!)