Polish Beet Soup Recipe

Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.

Bring beets chicken broth leeks celery root carrots and parsnips to a boil in a large pot. Add potatoes reduce heat to medium-low and simmer until vegetables are tender 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender about 5 minutes. Mix sugar lemon juice and salt into soup.

Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.