We rarely eat small beetroot with leaves at home, but recently it has hit. After all, it’s the season for chard and you can enjoy.
The recipe comes from the cookery book: ‘New Silesian Cuisine’ from the 1980s.
- 1.5l beef (or vegetable) broth
- 2 bunches of beetroot (young beetroot with leaves)
- 2 eggs
- 2 tbsp flour
- 150ml sour cream
- beet leaven (view)
- chopped dill
Beetroot cut and cook covered in a small amount of acidic water. In the middle of cooking, add chopped chard leaves.
Strain meat or vegetable broth. Bring to a boil.
Mix the flour with a small amount of cold broth and add to the hot broth.
Add beetroot, possibly beet leaven (for taste and color). Moments to boil.
At this point, you can add sour cream, season with salt and sugar.
Serve with egg, chopped dill and cream.
Enjoy your meal!