20-Min Barszcz: Beet Soup with Cream & Rye
Clear, tangy beetroot soup served with a dollop of sour cream and crispy rye bread. This Polish classic comes together in 20 minutes using roasted beet juice as a shortcut.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 6g
Ingredients
- 3 medium beets, fresh or roasted
- 4 cups vegetable broth
- 2 tbsp white vinegar or lemon juice
- 2 whole bay leaves
- ½ cup sour cream
- 2 slices rye bread, toasted with lard and green onions
Instructions
- 1
Peel and grate the fresh beets into a pot, or chop roasted beets into bite-sized pieces.
- 2
Pour in vegetable broth and add bay leaves. Bring to a boil over high heat, then reduce to a simmer.
- 3
Simmer for 12 minutes until beets are tender and broth turns deep red.
- 4
Stir in white vinegar and a pinch of salt and pepper. Taste and adjust acidity — it should be bright and slightly tangy.
- 5
Ladle soup into bowls and top each with a generous dollop of sour cream.
- 6
Serve hot alongside rye bread toasted with lard and scattered green onions.
Tools you’ll need
- large pot (3-quart minimum)
- microplane or box grater
- wooden spoon
- ladle
- cutting board
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