Quick Beet Soup with Rye & Garlic
Vibrant barszcz czerwony—a Polish clear beet soup—ready in 15 minutes. Served with crispy dark rye, creamy salo, and sharp garlic for a complete, rustic bowl.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 5g
Ingredients
- 10 oz beets, roasted or canned
- 4 cups beef or vegetable broth
- 2 tbsp red wine vinegar
- 4 slices dark rye bread, sliced
- 2 oz salo (cured pork fat), thinly sliced
- 1 bundle/bulb green onions and garlic cloves, for serving
Instructions
- 1
Drain canned beets and slice them 1/4-inch thick; if roasted, trim and slice thin.
- 2
Heat broth in a pot over medium-high until it reaches a gentle boil, about 2 minutes.
- 3
Add beet slices and vinegar, stir, then simmer uncovered for 6–8 minutes until broth is deep crimson.
- 4
Toast rye bread slices in a dry skillet over medium heat until golden and crispy, about 2 minutes per side.
- 5
Warm salo in the same skillet 30 seconds per side until edges curl slightly, then break into shards.
- 6
Ladle soup into bowls, top each with rye bread, salo shards, chopped green onions, and a raw garlic clove to slice over.
Tools you’ll need
- large pot
- chef's knife
- cutting board
- 12-inch skillet
- ladle
- spoon
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