Polish beet soup


1/4 cup navy beans (dry)
2 tbsp butter
4 lg tomatoes, peeled, seeded & chopped
6 med beets, peeled, sliced & boiled
1 head cabbage, quartered & scalded in hot water
1 sour apple (chopped)
1 quart beef stock
sour rye bread crust
black pepper, ground
sour cream

How to prepare

Soak the beans overnight in water to cover. Simmer the beans in their soaking water until tender. Drain. Melt the butter in a heavy pot. Add the tomatoes. Simmer for 5 minutes. Add the beets, cabbage, beans, apple and stock. Cook for 30 minutes. Put the rye bread crust into the soup. Simmer until the crust becomes soft, but lift it out before it falls apart. Pour the soup into serving bowls. Stir 1 tbsp of sour cream into each bowl. Yields 8 servings

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