Clear Borscht — Polish Beet Soup
Bright, tangy Polish borscht with a clear ruby broth and deep beet flavor. Ready in 15 minutes with fresh beets and a splash of vinegar.
- Total time
- 15 min
- Servings
- 4
- Calories
- 68
- Protein
- 2g
Ingredients
- 4 whole fresh beets, medium
- 6 cups vegetable broth
- 3 tbsp red wine vinegar
- ½ whole yellow onion, halved
- 1 whole bay leaf
- 1 pinch salt and pepper to taste
Instructions
- 1
Peel and quarter the beets. Add broth, beet pieces, onion, and bay leaf to a pot.
- 2
Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 10 minutes.
- 3
Remove beet pieces with a slotted spoon and discard (or save for another use). Strain broth through a fine sieve.
- 4
Return broth to the pot. Stir in vinegar and season with salt and pepper to taste.
- 5
Simmer 2 minutes more until flavors meld. Taste and adjust vinegar for brightness.
- 6
Ladle into bowls and serve hot. Optional: top with a dollop of sour cream or fresh dill.
Tools you’ll need
- medium pot (4–6 quart capacity)
- chef's knife
- vegetable peeler
- slotted spoon
- fine-mesh sieve
- ladle
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