About this recipe:Why waste beetroot greens? Trouble is many of us don't know what to do with them. This Polish vegetarian soup comes to the rescue, a delicious combination of hearty root veg and nutrition-packed beetroot greens.
2 carrots, diced
1 parsnip, diced
1/2 celeriac, diced
1 leek, sliced
3 potatoes, diced
1 stock cube
4 to 6 beetroots with leaves
1 tablespoon granulated sugar
1 dash lemon juice, or to taste
salt and pepper, to taste
3 tablespoons single cream
2 tablespoons plain flour
1 tablespoon chopped fresh dill
3 hard-boiled eggs
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Method Prep:20min › Cook:40min › Ready in:1hr
Peel and dice the carrot, root parsley and celeriac. Rinse and slice the leek. Place the vegetables into a large saucepan, cover with water and bring to the boil. Mix in the diced potatoes and a stock cube.
Rinse the beetroot and the beetroot leaves well. Chop the leaves and peel and dice the beetroot. Add to the saucepan and cook until the beetroot is tender.
Season with sugar, lemon juice, salt and pepper. Simmer for few minutes and remove from heat.
Mix the cream together with flour and stir in a little of the hot soup, mix until smooth then add to the pot, mixing well. Bring to the boil. Add chopped fresh dill. Remove from heat.
Place a quartered egg in each serving bowl and use a ladle to add the soup. Garnish with dill.