There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.
YIELD
3 servingsPREP
10 minCOOK
40 minREADY
50 minIngredients
Directions
1 - Cook the stock in a pressure cooker for 20 minutes. 2 - Remove items, and skim fat. It is a good idea to prepare the stock a day before, then cool it, place it in the fridge, and remove fat from the surface next morning. 3 - Rinse spring beets, remove bad looking stems, cut off the oldest and yellowish leaves, gently scrape the beet roots. Chop the beet stems into 1 cm (half an inch) parts, chop the leaves, and slice the small roots finely. Prepare the rest of ingredients. 4 - Heat up the stock, add salt if needed, add potatoes, carrot, lovage, spring onion, bay leaf, and bring the stock to boil, then simmer for 5 minutes. 5 - Add roots, stems and leaves of beets, add dill, marjoram, sugar, and cook for the next 5 minutes. 6 - Stir in lemon juice, add salt and pepper to reach the optimal flavor. Have in mind the fact that the cream will soften the flavor of the soup. 7 - Add 2 teaspoon of cream to your bowl. Another option: you may stir in all the cream when soup is in the pot. When consuming the soup should have a nice pink color.
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