Polish beets soup with potatoes
A deep ruby, gently sweet and sour soup with soft potatoes. Big on flavor, small on cost.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked beets1 lb
- Russet potatoes14 oz
- Yellow onions5 oz
- Carrots5 oz
- Vegetable bouillon cubes1 cube
- Sour cream4 oz
- Whole wheat bread11 oz
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 store 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.5 oz yellow onions5 oz carrots
- Dice the beets, and peel and dice the potatoes. Add to the pan with the crumbled bouillon cube and 5 cups of boiling water. Simmer for 20 minutes until the potatoes are soft.1 lb cooked beets14 oz russet potatoes1 cube
- Season with a pinch of sugar, salt and plenty of black pepper. Serve with a spoon of sour cream if you are using it, and the bread.4 oz sour cream11 oz whole wheat bread
A little garlic and dill stirred in at the end make it taste just like a Polish grandma’s.
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