What she’d tell you
This is the soup of my childhood, kochanie. Red as a sunset, sour as my Aunt Zofia, warming from the inside out. Every Polish grandmother makes it differently: this is how my mother made it, and I would not change a single thing.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes until soft.
Add grated carrots and grated beetroot. Cook together for 5 minutes, stirring.
Add potato, cabbage, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add dill and season well with salt. Simmer 5 more minutes.
Remove from heat. Stir in lemon juice: OFF the heat to preserve that beautiful red colour.
Ladle into bowls. Add a spoonful of sour cream in the middle and extra dill on top.
If you haven’t got it
Beetroot
pre-cooked beetroot, and take twenty minutes off
Cabbage
white or savoy, both fine
Keeping it
Four days in the fridge and it is better on the second. Three months in the freezer, but freeze it before any soured cream.
Slowly in a pot. Add the soured cream at the table, never in the pot.
