Barszcz: Beet Soup That Slaps
Polish beet soup made fast: roasted beets, tangy vinegar, and warm broth simmered together with a dollop of sour cream. Earthy, bright, and deeply satisfying in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 98
- Protein
- 4g
comfortwholesomepolishvegetariangluten-freevegetariansilkyweeknight
Ingredients
- 2 cans (15 oz each) canned roasted beets (or 4 medium fresh beets, grated)
- 4 cups vegetable broth
- 3 tbsp red wine vinegar
- ½ cup sour cream (or Greek yogurt)
- 1 whole bay leaf
- 2 tbsp fresh dill (or parsley, chopped)
Instructions
- 1
Drain canned beets and pour broth into a large pot over medium-high heat.
- 2
Grate the beets (or chop coarsely) directly into the broth. Add bay leaf, salt, and pepper.
- 3
Bring to a boil, then reduce heat to low and simmer for 8 minutes until flavors meld.
- 4
Stir in red wine vinegar and taste. Add more salt or vinegar if needed for tang.
- 5
Ladle soup into bowls. Top each with a dollop of sour cream and a pinch of fresh dill.
Tools you’ll need
- large pot
- grater (optional)
- ladle
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