Bryon'S Polish Beet Soup
A hearty Polish beet soup with tender meat, tangy vinegar, and creamy sour cream, perfect for comforting meals and those who enjoy bold, earthy flavors.
Ingredients
Instructions
- In a 4-quart kettle or pressure cooker, place the pork neck bones, water, salt, and chopped onion.
- Cook covered for 1 hour to 1 1/2 hours or until the meat is falling off the bones (or 30 minutes after reaching 15 pounds pressure in a pressure cooker).
- Strain the broth and return it to the kettle with the grated beets.
- Cook, covered, until the beets are tender, about 10 to 15 minutes.
- Strip the meat from the bones and add it to the soup.
- When the beets are tender, add vinegar and mix well.
- Combine sour cream, water, and flour in a bowl with a wire whisk or in a blender.
- Slowly add the sour cream mixture to the boiling soup, stirring constantly, until the soup returns to a boil and thickens.
- Serve hot with a dollop of sour cream over boiled potatoes if desired.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf or some fresh dill while the beets cook. If you prefer a tangier taste, substitute the white wine vinegar with apple cider vinegar. You can also use leftover roasted pork instead of the neck bones for convenience. If you want a vegetarian version, replace the pork with vegetable broth and add beans for protein.
Serving Suggestions
Serve the soup hot with a generous dollop of sour cream on top. It pairs beautifully with boiled potatoes or crusty bread for a hearty meal. Consider serving alongside a fresh salad or pickled vegetables for a refreshing contrast. This soup is also delicious as part of a Polish-themed meal with dishes like Real German Potato Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so when reheating, add a splash of water to restore its consistency. Reheat on the stovetop over low heat, stirring occasionally, until heated through. Avoid microwaving to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bryon'S Polish Beet Soup contains roughly 787 calories, with 13g protein, 117g carbohydrates, and 30g fat. It is an excellent source of potassium (52% of the Daily Value), vitamin C (40% of the Daily Value), and dietary fiber (35% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for this soup?
Yes, you can use other pork cuts like shoulder or even beef bones for a different flavor. Just adjust the cooking time according to the meat's tenderness. For a lighter version, consider using chicken bones.
How can I make this soup vegetarian?
To make a vegetarian version, replace the pork neck bones with vegetable broth and add additional vegetables like carrots and celery. You can also incorporate beans or lentils for protein, which will enhance the soup's heartiness.
What can I do if the soup is too thick?
If the soup turns out too thick after cooking, simply stir in some extra water or broth until you reach your desired consistency. Heat it gently while stirring to ensure everything combines well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).