20-Min Barszcz — Polish Beetroot Soup
A clear, jewel-bright beetroot soup that's tart, earthy, and impossibly fast. Roasted beets + vinegar + beef broth makes a restaurant-worthy dinner that tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 65
- Protein
- 2g
comfortsimplepolishvegetarianvegandairy-freegluten-freesilky
Ingredients
- 15 oz roasted beets (from a can or vacuum-sealed package)
- 4 cups vegetable broth
- 2 tbsp red wine vinegar
- ½ whole yellow onion, halved
- 1 whole bay leaf
- 2 tbsp fresh dill (chopped), for serving
Instructions
- 1
Pour broth into a pot and bring to a boil over medium-high heat, ~3 minutes.
- 2
Slice beets into thin matchsticks or rough chunks, add to broth with onion and bay leaf.
- 3
Simmer 10 minutes until flavors meld and liquid turns deep crimson.
- 4
Stir in red wine vinegar and a pinch of salt. Taste and adjust vinegar to your preference.
- 5
Remove onion and bay leaf. Ladle into bowls and top with fresh dill.
Tools you’ll need
- medium pot
- wooden spoon
- ladle
- chef's knife
- cutting board
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