Traditional Polish Beet Soup with Vegetables and Dill
Description
A light and aromatic Polish beet soup packed with vegetables and fresh dill. This traditional recipe is easy to make without cream, resulting in an intense beet flavor. Perfect for a comforting homemade meal reminiscent of summer and home cooking.
Ingredients
- 3 parsley roots
- 1 piece celery
- 3 carrots
- 2 onions
- 5 cloves garlic
- 5 potatoes
- 3 large beets
- 2 bunches beet greens
- 1 large bunch dill
- 2 cans diced tomatoes
- 4 liters water approximately 4.5 liters
- salt and pepper to taste
- 4 bay leaves
- 6 allspice berries
- lemon juice or vinegar to taste
- olive oil for frying
Instructions
- Dice the vegetables and slice or press the garlic.
- In a large pot, heat the olive oil and sauté everything for about 7 minutes.
- Add grated beets and beet greens.
- Season with salt, a bit of sugar, and lemon juice.
- Pour in water, add bay leaves and allspice berries.
- Cook on low heat until the vegetables are tender.
- Add chopped beet leaves and stems along with tomatoes.
- Cook for another 10 minutes.
- Finally, season to taste with salt, pepper, lemon juice or vinegar, and a large amount of chopped dill.
Notes
- This soup is not creamed, giving it an intense color and distinct flavor.
- For a more robust flavor, add a piece of smoked turkey ribs or cook with vegetable broth.
- It tastes even better the next day as the flavors meld together.
- Serve with a hard-boiled egg or young potatoes.