Polish Barszcz Czerwony
A vibrant, earthy beet soup that's deeply traditional Polish comfort food. Serve hot with a dollop of sour cream and crusty bread for a complete, warming meal.
- Total time
- 50 min
- Servings
- 4
- Calories
- 85
- Protein
- 3g
Ingredients
- 1.5 lbs beets, fresh
- 6 cups vegetable broth
- 3 tbsp red wine vinegar
- 1 medium onion, halved
- 1 whole bay leaf
- 1 to taste salt and pepper to taste
- ½ cup sour cream for serving
Instructions
- 1
Peel beets under cold running water. Cut into quarters.
- 2
Add beets, broth, onion, and bay leaf to a large pot. Bring to a boil.
- 3
Reduce heat to medium-low. Simmer uncovered until beets are fork-tender, ~30 minutes.
- 4
Remove beets and onion with a slotted spoon. Discard onion and bay leaf.
- 5
Cut cooked beets into thin matchsticks or grate them coarsely.
- 6
Return beets to broth. Stir in vinegar. Season with salt and pepper to taste.
- 7
Ladle soup into bowls. Top each with a generous dollop of sour cream.
Tools you’ll need
- vegetable peeler
- cutting board
- chef's knife
- large pot (8-quart)
- slotted spoon
- ladle
- grater or julienne peeler (optional)
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