Clear Beet Soup with Rye Bread
Polish barszcz czerwony: a jewel-bright, tangy beetroot broth that's vegetal and clean, not heavy. Serve with torn rye bread for dunking.
- Total time
- 25 min
- Servings
- 4
- Calories
- 95
- Protein
- 3g
Ingredients
- 1.25 lb beets, peeled and roughly chopped
- 6 cups vegetable broth
- 3 tbsp white vinegar
- 1 whole bay leaf
- 4 thick slices rye bread
- 2 tbsp fresh dill or parsley, roughly chopped
Instructions
- 1
Add chopped beets, broth, vinegar, and bay leaf to a pot. Bring to boil over high heat, then reduce to medium.
- 2
Simmer 15 minutes until beets are completely tender and liquid is deep crimson.
- 3
Carefully pour soup through a fine-mesh sieve into a bowl, pressing gently on beets to extract liquid. Discard solids.
- 4
Return clear broth to pot. Taste and adjust vinegar or salt as needed — it should be tangy and bright.
- 5
Warm soup gently over medium heat. Toast rye bread in a separate skillet or toaster until edges are crisp.
- 6
Ladle soup into bowls, garnish with dill, and serve with torn rye bread on the side for dunking.
Tools you’ll need
- large pot (4-quart minimum)
- fine-mesh sieve or strainer
- bowl for straining
- spoon for pressing
- skillet or toaster (for bread)
- ladle
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