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Barszcz Czerwony
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.
Ingredients
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.
