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Polish Beet Soup Recipe

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This recipe for Polish Beet Soup, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Wilkins Bailey - daughter of Chuck & Terri Wilkins


4 medium beets, unpeeled
1 qt. plus 1/2 c. water, divided
1 carrot, shredded
1/2 medium onion, chopped
1 celery stick, sliced
2 medium potatoes, peeled and diced
2 tbsp. lemon juice
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. sugar
2 tbsp. flour
1/2 pint (1 c.) sour cream
1 or 2 medium cucumbers, peeled and sliced
1 tbsp. fresh chopped dill, or 1/2 tsp. dried

1. Put beets and enough water to cover in a large saucepan and bring to a boil. Reduce heat, cover and simmer until skin is soft, about 45 minutes to 1 hour. Rinse until beets are cool enough to handle, then peel and shred them and set aside.
2. Put 1 quart of fresh water in a large soup pot with carrot, onion, celery and potato. Bring to a boil. Reduce heat, cover and simmer until potato is soft, about 20 minutes. Add beets, lemon juice, salt, pepper, garlic powder, and sugar. Keep mixture simmering.
3. In heat-proof bowl, to temper the soup, mix flour with remaining 1/2 c. water and stir with wire whisk to remove any lumps. Add sour cream, then add about 1/2 c. of the soup mixture. Mix well, then add sour cream-soup mixture to the soup pot and bring to a boil. Reduce heat and cook for 2 minutes.
4. Remove from heat. If soup is to be served cold, let it cool for about 15 minutes and add cucumbers when mixture is still warm. Chill at least 4 hours. Sprinkle with dill when ready to serve. If soup is to be served hot, omit cucumbers because they will get mushy.

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