Barszcz Czerwony

Name: Barszcz Czerwony
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1kg raw beetroot, grated; 1.5L vegetable or beef stock; 3 tbsp red wine vinegar; 1 tsp sugar; 2 cloves garlic; 2 bay leaves; salt to taste

Poland's deep ruby beetroot soup, served clear with uszka dumplings or as a warming starter. Pressing the solids gently rather than squeezing them when straining keeps the broth perfectly clear instead of cloudy.

Total time

65 min

Prep

15 min

Cook

50 min

Difficulty

easy

Cuisine

Polish

Vegan

Ingredients

1kgraw beetroot, grated

1.5Lvegetable or beef stock

3 tbspred wine vinegar

1 tspsugar

2 clovesgarlic

2bay leaves

saltto taste

Instructions

Combine beetroot, stock, garlic and bay leaves. Simmer 45 minutes.

Strain through a fine sieve — press gently but do not squeeze or it will cloud.

Return liquid to pan. Add vinegar and sugar. Season.

Bring gently to a simmer — do not boil after straining.

Serve clear in cups with small dumplings or as a soup bowl starter.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

147

Protein

4.9g

Fat

1.3g

Carbs

34.1g

Fiber

9.7g

Sodium

198mg

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