Polish-Style Beet Soup with Egg
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.
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.