in Eastern Europe, Poland, Soup Recipes

Clear Barszcz

updated

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Ingredients for 6 servings:

  • 1 tbsp olive oil
  • 1 large onion(s)
  • 1 clove(s) garlic
  • 2 liters of water
  • 3 carrots
  • 1 stalk(s) leek
  • ¼ celery root
  • 7 beetroot
  • 1 bunch of parsley
  • 1 bay leaf
  • 6 Allspice
  • 5 tbsp vinegar
  • 5 tbsp pepper
  • 2 tsp salt
  • 1 tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beetroot soup, Polish, vegetarian

Roughly chop the onion and garlic and sauté in olive oil. Clean and roughly chop the carrots, leeks, celery, and beets. Add the water, the remaining vegetables, the whole herbs, and the spices. Simmer with the lid on for 90 minutes. Then strain the broth and season with salt, pepper, sugar, and vinegar to taste. It’s best to let it sit for a day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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