Polish Barszcz

Ingredients for 5 servings:

• 300 g smoked bacon in one piece
• 3 liters of water
• 2 bay leaves
• 4 grains allspice
• 1 garlic clove(s)
• 3 large carrots
• ¼ celery
• 1 parsley root(s), optional
• 1 pinch of salt
• 1 pinch of marjoram
• 6 beetroot
• 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

with natural ingredients, without flavor enhancers, also known as borscht

Halve the smoked bacon and bring to a boil with a pinch of salt in 3 liters of water over medium heat. Once boiling, add the allspice and bay leaves. Simmer over low heat. Meanwhile, peel and halve the carrots and celery. Peel and slice the beetroot. If desired, add a sprig of parsley root to the barszcz for flavor. After about 20 minutes of cooking, add the vegetables. Add the garlic clove as soon as the vegetables are almost cooked, so about 20-25 minutes later, over low heat to prevent it from overcooking. Finally, season with marjoram and vinegar. Add more salt if desired. I’m always a bit sparing with the salt, as the smoked bacon is already quite salty. Let it simmer for a few more minutes. To serve, cut the carrots from the barszcz into small pieces, add 1-2 slices of beetroot if desired, and pour over the barszcz. I usually cook Barszcz the night before so it can simmer overnight and develop that beautiful, intense color. The soup can be served with ravioli, boiled eggs, and/or potatoes, depending on your taste.