Clear Beet Soup with Rye Bread & Salad
Bright, tangy Polish barszcz — a clear beet broth sipped hot with crusty dark rye bread, fresh salad, and roasted garlic. Ready in under 30 minutes with a jarred beet broth shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
Ingredients
- 4 cups jarred or canned beet juice or beet broth
- 1 medium fresh beets, peeled and grated
- 2 tbsp red wine vinegar or apple cider vinegar
- 2 slices dark rye bread
- 3 cloves garlic cloves, whole
- 2 cups mixed salad greens
Instructions
- 1
Pour beet juice into a pot and bring to a simmer over medium heat, about 3 minutes.
- 2
Add grated fresh beets and simmer 8–10 minutes until the broth is fragrant and earthy.
- 3
Stir in vinegar and a pinch of salt. Taste and adjust seasoning — the broth should pop with tang.
- 4
Toss whole garlic cloves with a drizzle of oil, then roast in a toaster oven or skillet over medium-high for 5 minutes until golden.
- 5
Toast the rye bread until edges are crisp. Toss salad greens with a pinch of salt and a splash of vinegar.
- 6
Ladle the soup into bowls. Serve with rye bread, roasted garlic, and fresh salad on the side.
Tools you’ll need
- large pot
- grater
- wooden spoon
- ladle
- toaster oven or skillet
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
