20-Min Barszcz — Polish Beet Soup with Rye Bread
Clear, jewel-bright beet broth spiked with vinegar and garlic, served with sour cream, rye bread, and fresh green onions. Ready in 20 minutes—no slow simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 142
- Protein
- 4g
Ingredients
- 1.25 lb (about 3 medium) fresh beets
- 6 cups vegetable broth
- 3 tbsp red wine vinegar
- 3 cloves, minced garlic cloves
- ½ cup sour cream
- 4 slices rye bread
- 1 bunch, chopped green onions
Instructions
- 1
Peel and grate the beets on the large holes of a box grater directly into a large pot.
- 2
Pour in the vegetable broth and bring to a boil over high heat, stirring occasionally.
- 3
Add minced garlic and red wine vinegar, then reduce heat to medium and simmer for 8 minutes.
- 4
Taste and adjust vinegar or salt as needed—the broth should taste bright and slightly tangy.
- 5
Ladle into bowls and top each with a dollop of sour cream and a scatter of fresh green onions.
- 6
Serve hot with toasted rye bread on the side for dipping.
Tools you’ll need
- box grater
- large pot
- ladle
- wooden spoon
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