Eat Smarter USA | Eat Healthy. Live Smarter.

« Back to the recipe

Ingredients

for
4
Print
Polish-Style Beet Soup with Egg

Polish-Style Beet Soup with Egg

20 min., ready in 1 hr 10 min.
Time:
Ingredientsfor  
Ingredients
750 grams baby Beets (with leaves)
¾ l Vegetable broth
½ lemon (juice)
200 grams Whipped cream
1 bunch Radish
salt
peppers
1 Cucumber
Beet Greens (for garnish)
2 Tbsps scallions
2 cooked eggs
How healthy are the main ingredients?
Whipped creamRadishlemonsaltCucumberegg
print shopping list
Preparation
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.

Ausgabe 02/24

Lust auf noch mehr kulinarische Highlights? Für nur 19,60 Euro im Jahr erhalten Sie 4 Magazine direkt nach Hause. In der aktuellen Ausgabe nehmen wir die 100 gängigsten Ernährungsmythen unter die Lupe. Neben 77 Schlank-Rezepten geben unsere Expert:innen die genialsten Tipps, wie Sie Ihre Darmflora ins Gleichgewicht bringen, das Bauchfett wieder loswerden und mit mehr Achtsamkeit besser schlafen.