Jewish Polish Beet Soup

This is not a complicated soup, and it rewards you with the taste of beets enlivened with lemon. It is flexible, so suit your taste

• 4 to 5 large beets
• Juice of 1 - 2 lemons
• 1 to 2 potatoes, quartered
• 1 onion, chopped
• 1 cup (approximate) chicken stock
• 2 tablespoons sugar
• 2 tablespoons fresh dill, chopped (optional)

METHOD

Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes. Remove from the water. Let cool slightly, peel and dice.

Return diced beets to water. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with more or less sugar and lemon. Sprinkle chopped dill over soup when ready to serve.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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