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Polish Beet Soup

Rated as 5 out of 5 Stars

"Beet greens and spring veggies make a hearty soup in this traditional Polish recipe."
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50 m servings 310
Original recipe yields 6 servings


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  1. Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.
  2. Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup.
  3. Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.


  • Cook's Notes:
  • You can make this soup up to 3 days ahead. Cool the soup uncovered, then cover and chill. Reheat, stirring occasionally, over medium-low heat. Wait to add the lemon juice until just before serving, otherwise it will turn your veggies a grayish-khaki color as they sit in the fridge.
  • Vegetable broth can be used in place of chicken broth, if desired.

Nutrition Facts

Per Serving: 310 calories; 9 44 15 222 903 Full nutrition

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Read all reviews 4
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It was delicious! I didn't have parsnips but used extra carrots and potatoes. I didn't add sugar and found it didn't need it because of the sweetness of the beets. I will definitely make it agai...

AWESOME! The real deal.

I'm not one to boast/post but I made this for my 2nd gen polish bf and it was amazing! I used a sweet potato so no added sugar needed...easy and delish! Thank you

Delicious & doesn't taste weird or anyting. The eggs actually enhance the flavor somehow. Directions are easy to follow. All Ingredients are fresh, very impressive. I subbed in organic vegetabl...