10-Min Barszcz — Polish Beet Soup with Rye
Silky, jewel-bright beet soup with a tangy punch—ready in 10 minutes using shelf-stable beet juice. Serve with dark rye bread for authentic Polish comfort.
- Total time
- 10 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
comfortsimplepolishvegetarianvegansmoothweeknightcozy
Ingredients
- 3 cups beet juice (bottled or fresh-squeezed)
- 1 cup vegetable broth
- 2 tbsp white vinegar or lemon juice
- 1 whole bay leaf
- 2 slices rye bread
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pour beet juice and vegetable broth into a pot over medium heat.
- 2
Add bay leaf and bring to a bare simmer, about 3 minutes.
- 3
Stir in vinegar or lemon juice, then taste and season with salt and pepper.
- 4
Remove bay leaf and ladle soup into bowls.
- 5
Serve hot alongside toasted or buttered rye bread for dipping.
Tools you’ll need
- medium pot
- spoon for stirring
- ladle
- bowls
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