10-Min Barszcz Czerwony with Rye Bread
Clear, jewel-bright Polish beetroot soup ready in 10 minutes using jarred beets and beef broth. Serve with a thick slice of rye bread for the classic pairing.
- Total time
- 10 min
- Servings
- 2
- Calories
- 95
- Protein
- 4g
comfortwholesomepolishvegetariangluten-freesmoothweeknightcozy
Ingredients
- 4 cups beef or vegetable broth
- 1 can (15 oz) jarred roasted beets, no sugar added
- 2 tbsp red wine vinegar
- 1 whole bay leaf
- 1 tbsp, chopped fresh dill (or 1 tsp dried)
- ¼ tsp caraway seeds (optional but traditional)
- 4 slices rye bread, thickly sliced
- 1 pinch each salt and pepper to taste
Instructions
- 1
Pour broth into a pot and bring to a boil over high heat.
- 2
Drain beets, slice them into thin matchsticks, and add to boiling broth.
- 3
Add vinegar, bay leaf, dill, and caraway seeds. Reduce heat to medium and simmer 3 minutes.
- 4
Taste and adjust salt and pepper until balanced and bright.
- 5
Toast rye bread slices in a dry skillet over medium heat until edges crisp, ~90 seconds per side.
- 6
Ladle soup into bowls, remove bay leaf, and serve alongside warm rye bread.
Tools you’ll need
- large pot with lid
- skillet
- knife
- slotted spoon
- ladle
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