Polish-Style Beet Soup with Egg

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Polish-Style Beet Soup with Egg
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
750 grams baby Beets (with leaves)
¾ liter Vegetable broth
½ lemon (juice)
200 grams Whipped cream
1 bunch Radish
salt
peppers
1 Cucumber
Beet Greens (for garnish)
2 tablespoons scallions
2 cooked eggs
How healthy are the main ingredients?
Whipped creamRadishlemonsaltCucumberegg

Preparation steps

1.

Peel and dice the beetroot thin. Put leaves aside. Simmer in the hot broth over low heat about 30 minutes, then purée in a blender, reheat and season with lemon juice, salt and pepper. Let soup cool, then chill 20 minutes in the refrigerator. Add the cream, mix well and season again.

2.

Peel the eggs and cut into quarters. Rinse the cucumber, quarter lengthwise and cut into thin slices. Trim the radishes, rinse, cut in half and cut into slices. Coarsely chop beetroot leaves. Distribute soup on plates and serve garnished with radish slices, cucumber, chives, quartered eggs and beetroot leaves.