A classic Polish soup my mom loves to make
BEETS. Such an underrated vegetable in my opinion! I don’t know too many people that like beets as much as I do and frankly, I think it’s a shame. Maybe it’s because people don’t know what to do with them or the fact that they stain your hands. Either way, I think it’s about time that to share this delicious beet soup recipe so that maybe you can start loving beets as much as I do.
Now, if you’ve ever cooked beets before, you’ll know that they take a while to cook through and soften. That’s why it’s key that you cut your beets into small bite sized pieces otherwise you’ll be waiting a while for your soup to be done. Next, it’s crucial that you pick up some red borscht concentrate. Without the concentrate you’ll end up with beet flavoured water instead of soup. I’m not sure if you’ll be able to find this in a regular grocery store, but they’ll certainly be available at most European grocery stores.
To serve, you can enjoy the soup all on it’s own, but I prefer to pair the soup with either of the following options.
- Using the chicken meat from your soup, make a simple open faced chicken sandwich. Simply use your preferred bread, mayo, chicken and top with salt and pepper. Simple, yet delicious and pairs perfectly with this beet soup.
- Make some mashed potatoes. Why? Because you then pour the beet soup over the mashed potatoes. Sounds a bit weird but this is by far my favourite way to eat this soup. I didn’t have potatoes at the time I made this recipe, so I don’t have any pictures to show off this amazing combination. Slight side note/story – when I was a kid, I would mix the soup and potatoes together to create a thicker consistency and would imagine I was eating the porridge from Goldilocks’ and the 3 bears. I have a vivid memory of me as a kid, watching the live action movie while eating this soup. An odd memory perhaps, but one I cherish and am reminded of every time I have this soup.
Want to try some other soups?
- Large pot
- ½ full chicken
- 3-4 beets peeled and chopped into bite sized pieces
- 2 stalks celery
- 2 large carrots cut into bit sized pieces
- 1 stalk leek
- 3 bay leaves
- 1 tsp salt / to taste
- 1 tsp pepper / to taste
- 1 tsp vegeta seasoning
- 6 peppercorns all-spice
- 300 mL red borscht concentrate
- 1½ tbsp all-purpose flour
- ¾ tsp marjoram
- 1 tbsp sour cream
- Start by putting the raw ½ of your full chicken into a large pot and fill with water until covered. Over high heat, bring the contents to a boil. Once boiling, cook for 2-3 minutes. Remove from heat and drain the water with all the nasty particles. Rinse the chicken of any particles and clean the pot.
- Using a clean pot, fill with pot with about 6 cups of water. Add the chicken, carrots, celery, leek and beets to the water. Bring to a boil and immediately turn down to a simmer. Simmer for 30 minutes.
- Next, add the red borscht concentrate, bay leaves, salt and pepper, marjoram and all-spice peppercorns. Mix the flour in ½ a cup of cold water. Once combined, add it to the soup through a strainer to ensure there aren't any lumps. Continue to simmer for an hour.
- At the end, add the vegeta seasoning. Mix the sour cream in ½ cup of warm water and add it to the soup through a strainer. Simmer for an additional 5 minutes and your soup is ready to serve!