20-Min Barszcz Bowl
Bright, tangy Polish beet soup served in a bowl with a dollop of sour cream and crispy rye bread. Roasted beets + vinegar + broth create that signature barszcz punch in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 156
- Protein
- 4g
Ingredients
- 15 oz canned beets (or roasted beets), drained
- 5 cups vegetable broth
- 3 tbsp red wine vinegar
- 1 whole bay leaf
- ½ tsp caraway seeds
- ½ cup sour cream
- 4 slices rye bread or pumpernickel
- 2 tbsp fresh dill (chopped)
Instructions
- 1
Pour broth into a large pot over medium-high heat with bay leaf and caraway seeds. Bring to a boil, ~5 minutes.
- 2
Add beets and red wine vinegar. Stir well and simmer for 8–10 minutes until flavors meld and broth turns deep magenta.
- 3
Taste and adjust vinegar or salt as needed. The soup should taste bright and slightly tangy.
- 4
Toast rye bread slices in a skillet or toaster until edges are crispy, ~2 minutes per side.
- 5
Ladle soup into bowls. Top each with a dollop of sour cream, a scatter of fresh dill, and crumbled or cubed rye bread.
Tools you’ll need
- large pot (4-quart+)
- skillet or toaster
- ladle
- spoon for stirring
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