Name: Barszcz
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 900 g beets (peeled and grated); 1 piece carrot (sliced); 1 piece onion (quartered); 2 cloves garlic (crushed); 1.5 l vegetable stock; 2 piece bay leaves; 4 piece whole allspice berries; 30 ml white vinegar; 15 ml lemon juice; salt (to taste)

Method

Simmer the vegetables

Put the beets, carrot, onion, garlic, stock, bay leaves and allspice in a large pot and bring to a simmer.

5 min

Cook until tender

Simmer gently until the beets are fully tender and the broth is deep red.

Simmer, don't boil hard, or the broth turns cloudy instead of clear.

45 min

Strain the broth

Strain the broth through a fine sieve, pressing lightly, and discard the solids.

Season the soup

Stir the vinegar, lemon juice and salt into the strained broth.

Rest and adjust

Let the soup rest briefly and taste, adding more vinegar or salt as needed.

5 min

Serve hot

Serve hot, traditionally with small mushroom dumplings or on its own.

Barszcz

Ingredients

Method

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