Polish Beet Soup
Beet greens and spring veggies make a hearty soup in this traditional Polish recipe.
Recipe Summary test
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.