Polish beetroot soup with potatoes
A deep ruby, gently sweet and sour soup with soft potatoes. Big on flavour, small on cost.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked beetroot500 g
- White potatoes400 g
- Brown onions150 g
- Carrots150 g
- Vegetable stock cubes1 cube
- Soured cream100 g
- Sliced wholemeal bread300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and carrot. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes until soft.150 g brown onions150 g carrots
- Dice the beetroot, and peel and dice the potatoes. Add to the pan with the crumbled stock cube and 1.2 litres of boiling water. Simmer for 20 minutes until the potatoes are soft.500 g cooked beetroot400 g white potatoes1 cube
- Season with a pinch of sugar, salt and plenty of black pepper. Serve with a spoon of soured cream if you are using it, and the bread.100 g soured cream300 g sliced wholemeal bread
A little garlic and dill stirred in at the end make it taste just like a Polish grandma’s.
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