Beet Soup

BEET SOUP

Jump to Recipe – – – Print Recipe
Beet Soup

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.

  1. 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.
  2. 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.
Beet Soup

Want to try some other soups?

Potato Leek Soup

Butternut Squash Soup

Sausage Bean and Kale Soup

Healthy Broccoli Soup

Beet Soup

Beet Soup

Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Main Course, Soup
Cuisine Polish

Equipment

  • Large pot

Ingredients
  

  • 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
  • tbsp all-purpose flour
  • ¾ tsp marjoram
  • 1 tbsp sour cream

Instructions
 

  • 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!

Notes

Serve alone, with a sandwich or over mashed potatoes.
 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, Beet soup, beets, broccoli soup

Beet Salad

BEET SALAD

Rating: 5 out of 5.
Jump to Recipe – – – – – Print Recipe
BEET SALAD

Here’s my absolute favourite beet salad…

…and it’s my momma’s recipe. I love my mom’s cooking and there are so many recipes of hers that are my absolute favourites. This is definitely one of them. Whenever I’m away for a long time I always request the same meal: lasagna, beet salad and potatoes. I would die very happy if that was my last meal.

Beet Salad

This beet salad might take a while, but it really is super easy to make. Most of the cooking time is spent boiling the beets so it doesn’t actually require that much work. The rest of the time is spent letting it sit and marinate. It’s a great party salad because it makes a decent serving, but if you’re not serving a ton of people, don’t fret! This salad stays good for a week in the fridge and it suits a variety of dishes, particularly a meat and potato combo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Beet Salad

Beet Salad

A delicious cold beet salad
Prep Time 1 d 10 mins
Course Salad
Cuisine Polish

Equipment

  • Large pot
  • Medium-large serving bowl

Ingredients
  

  • 2 lb beets peeled and cooked til soft
  • 398 mL peas & carrots canned; drained
  • 341 mL corn canned; drained
  • 4 cucumbers in brine and garlic chopped
  • 1 stalk leek chopped
  • 1 cup mayonnaise
  • tsp salt

Instructions
 

  • Peel and boil your beets for 40-60 minutes or until soft.
  • Grate the beets into a bowl and add the remaining ingredients. Mix until well combined and refrigerate for 24 hours for best results. The salad must sit for a few hours at least to let the flavours marinate.

Notes

If you want to avoid having your hands turn pink, I highly suggest wearing gloves while handling the beets!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, beets, Bocconcini Salad, cold beet salad, cold salad