Barszcz (Polish)

Ingredients for 8 servings:

• 250 g beef (beef brisket)
• 50 g bacon, streaky
• 1 bunch of soup vegetables
• 6 grains of allspice
• 2 bay leaves
• 2 tsp salt
• 700 g beetroot, fresh
• 6 tbsp vinegar (apple cider vinegar)
• 1 tsp sugar
• 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clear beetroot soup

Beef broth: Add the beef, bacon, and the washed and trimmed soup vegetables to 1 liter of water with the bay leaves, allspice, and 1 teaspoon of salt. Bring to a boil and skim off the foam. Simmer over low heat for about 90 minutes. Strain the broth through a sieve and chill. Discard any solidified fat. Beetroot broth: Peel and roughly chop the beets, add to 1.5 liters of water, bring to a boil, and simmer for 10 minutes. Stir in the vinegar and salt and let stand for 20 minutes. Strain the broth through a sieve. Combine the two broths and season to taste with sugar, salt, and vinegar. Peel and finely chop a clove of garlic, and stir into the broth before serving.