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Ingredients
1 1/4 Pounds beets with greens attached
6 Cups chicken broth
2 Leeks, white & light green parts only, chopped & washed
1/2 Pound celery root, peeled & cut into 1/2" cubes
1 Cup 1/2" cubed carrots
1/4 Pound parsnips, peeled & cut into 1/2" cubes
3 Cups 1/2" cubed boiling potatoes
1 Tablespoon white sugar
1 Tablespoon lemon juice
1/2 Teaspoons salt
1/3 Cup sour cream
1/4 Cup all-purpose flour
2 Tablespoons chopped fresh dill, or to taste
6 Hard-boiled eggs, quartered lengthwise
Instructions
Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2" cubes.
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.
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.