Barszcz Czerwony
(Red Beet Soup)

lunch dinner polish soup starter vegetarian light traditional
Polish Prep Time: 20 minutes Cook Time: 1 hour Servings:

A clear, ruby-red beet soup often served with sour cream or mushroom dumplings.

Ingredients

  • 500 g raw beets (peeled and sliced)
  • 1 medium carrot (sliced)
  • 1 piece celery stalk (sliced)
  • 1 medium yellow onion (quartered)
  • 2 pieces garlic cloves (crushed)
  • 1 leaf bay leaf
  • 5 pieces black peppercorns
  • 1 tbsp white vinegar
  • 1 tsp salt (to taste)
  • 1 tsp sugar

Instructions

  1. In a large pot, combine raw beets, carrot, celery stalk, yellow onion, garlic cloves, bay leaf, and black peppercorns.
  2. Add 1.5 L of water and bring to a boil. Reduce heat and simmer for 45 minutes.
  3. Strain the soup to get a clear broth. Add salt, sugar, and white vinegar to taste.
  4. Serve hot, optionally with sour cream or mushroom-filled dumplings (uszka).