in Eastern Europe, Poland, Soup Recipes

Barszcz – Beetroot Soup

updated

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Ingredients for 4 servings:

  • 4 m.-large beetroot
  • 250 ml beetroot juice (organic direct juice)
  • 1 liter of water
  • 1 cm ginger
  • 2 m.-sized apples
  • 2 shallots or red onions
  • 2 tbsp olive oil
  • ½ lemon(s), juice
  • salt and pepper
  • Shepherd’s cheese or mozzarella
  • 8 basil leaves
  • Balsamic cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely chop the shallots and ginger. Finely chop the beetroot and the apples. Heat olive oil in a saucepan. Sauté the shallots and ginger. Then add the beetroot and top up with the beetroot juice and water. Simmer for 10 minutes. Add the apples and cook for another 10 minutes. Season with salt and pepper. Place everything in a blender with the lemon juice and puree. Season to taste and serve. Garnish each plate with 2 basil leaves, diced feta cheese or mozzarella, and balsamic vinegar, if desired.

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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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