Bryon'S Polish Beet Soup Recipe

Name: Bryon'S Polish Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. pork neck bones (beef is fine, too); 9 c. (2 qt. plus 1 c.) water; 1 Tbsp. iodized salt; 1/3 c. grated or chopped onion; 6 medium to large beets, washed, peeled and grated (about 6 c.); 1/2 c. white wine vinegar; 1 c. commercial sour cream; 1 c. cold water; 2/3 c. unsifted enriched all-purpose flour; 10 medium potatoes or the number to serve your family, cooked (optional); commercial sour cream (optional for garnish)

Servings: persons

3 lb. pork neck bones (beef is fine, too)
9 c. (2 qt. plus 1 c.) water
1 Tbsp. iodized salt
1/3 c. grated or chopped onion
6 medium to large beets, washed, peeled and grated (about 6 c.)
1/2 c. white wine vinegar
1 c. commercial sour cream
1 c. cold water
2/3 c. unsifted enriched all-purpose flour
10 medium potatoes or the number to serve your family, cooked (optional)
commercial sour cream (optional for garnish)

1
In a 4-quart kettle or pressure cooker, place the bones, water, salt and onion.
2
Cook covered for 1 hour to 1 1/2 hours or until meat is falling off the bones in kettle or for 30 minutes after 15 pounds pressure is reached in a pressure cooker.
3
Strain broth and place in kettle with beets.
4
Cook, covered, until beets are tender, 10 to 15 minutes.
5
Strip meat from bones and add meat to soup. When beets are tender, add vinegar and mix well.
6
Combine sour cream, water and flour in a bowl with a wire whisk or in a blender. Slowly add to the boiling soup, stirring constantly, until soup returns to boil and thickens.
7
Serve hot with sour cream over boiled potatoes, if potatoes are desired.
8
Without the potatoes, makes about 15 cups or 10 servings.

1252

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. pork neck bones (beef is fine, too), 9 c. (2 qt. plus 1 c.) water, 1 Tbsp. iodized salt, 1/3 c. grated or chopped onion, and more.

Yes, Bryon'S Polish Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bryon'S Polish Beet Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions