Red Beet Soup with Egg Polish Style
Red beet soup with egg Polish style is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g young red beets (with leaves)
- 0.75 l vegetable broth
- 0.5 lemon (juice)
- 200 g heavy cream
- 1 bunch radishes
- Salt
- Pepper
- 1 cucumber
- red beet leaf (for garnish)
- 2 tbsp chives sprigs
- 2 boiled eggs
Instructions
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1.
Thinly peel and dice the red beets, setting aside the leaves. Simmer in hot vegetable broth for about 30 minutes over low heat, then puree with a blender, reheat, and season with lemon juice, salt, and pepper. Let cool well, then refrigerate for another 20 minutes. Afterward, add cream, stir thoroughly, and taste again.
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2.
Peel the eggs and quarter them. Wash, trim, and cut the cucumber lengthwise into thin slices. Wash, trim, and halve the radishes, slicing them thinly. Roughly chop the beet leaves. Serve the soup in bowls garnished with radish slices, cucumber, chives, egg quarters, and beet leaf garnish.
