20-Min Barszcz — Polish Beet Soup with Crispy Bread
Clear, vibrant beet broth simmered with vinegar and garlic, served with crispy flatbread, fresh radish, and a squeeze of lemon. A soulful Polish classic that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 145
- Protein
- 4g
Ingredients
- 3 whole beets, medium, peeled and grated
- 4 cups vegetable or chicken broth
- 2 tbsp white vinegar
- 2 cloves garlic, minced
- 2 pieces flatbread or naan
- 1 of each lemon, radish, fresh parsley (for serving)
Instructions
- 1
Heat broth in a large pot over medium-high until steaming, about 2 minutes.
- 2
Add grated beets and minced garlic. Simmer for 12 minutes, stirring occasionally.
- 3
Stir in vinegar and a pinch of salt. Taste and adjust seasoning—the broth should taste bright and tangy.
- 4
While soup simmers, warm flatbread in a dry skillet over medium heat for 1 minute per side until pliable.
- 5
Strain soup through a fine-mesh sieve into serving bowls, pressing gently on solids to extract all liquid.
- 6
Serve hot with flatbread, a wedge of lemon, thinly sliced radish, and a pinch of fresh parsley.
Tools you’ll need
- large pot (3-quart or bigger)
- fine-mesh sieve or strainer
- box grater or food processor
- skillet or griddle
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