Polish Beetroot Soup - Barszcz (More Commonly Known as Borscht)

Name: Polish Beetroot Soup - Barszcz (More Commonly Known as Borscht)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3 or 4
Ingredients: 4 medium-sized beetroots, peeled and cut into small cubes; 1 onion, chopped; 2 carrots, peeled and sliced into rounds; 1 large potato, peeled and diced into bite-sized pieces; A handful of porcini mushrooms (soaked beforehand) or other brown mushrooms, sliced; ¼ small cabbage, sliced; 1 leek, chopped; 3 garlic cloves, minced; A handful of chopped parsley and 1 celery stalk, chopped; 1 or 2 allspice berries, or a pinch of ground allspice; 1 tablespoon sugar, or to taste (for the sweet-sour balance); 1-2 tablespoons balsamic vinegar, or to taste; 1 organic vegetable stock cube and 1 bay leaf; 2 tablespoons olive oil; Enough water to cover the vegetables; Salt and pepper, to taste

⏱️ 1h 20m

👥 3 or 4 servings

"This hearty Polish Barszcz, also known as Borscht, is a vibrant red soup that captures the sweet-sour essence of Eastern European comfort food. Packed with tender beets, carrots, cabbage, and mushrooms, it's simmered to perfection for a nourishing bowl. A childhood favorite, perfect for holidays or chilly days with a dollop of cream."

Method 2 Steps

1

Heat a large pot over medium-high heat and add the olive oil, chopped onion, and garlic. Sauté for 2-3 minutes, then add the water and all remaining ingredients except the vinegar and sugar.
2

Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until the vegetables are tender. Taste and adjust seasonings, then stir in the vinegar and sugar to taste for a sweet-sour balance just before serving. Serve with a drizzle of cream.

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Polish Beetroot Soup - Barszcz (More Commonly Known as Borscht)

🥗 Ingredients (16 items)

Method 2 Steps

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