Vibrant Polish Beet Borscht
Polish barszcz czerwony is a strikingly beautiful clear crimson beet soup with a delicate sweet and sour flavor that is completely unlike its Ukrainian cousin. It is traditionally served as a starter during Christmas Eve dinner and is often accompanied by small mushroom-filled dumplings called uszka.
A jewel-toned clear Polish beet broth with a sweet sour balance served as an elegant holiday starter.
Nutrition per serving
Ingredients
Base
Seasoning
Aromatics
Instructions
Prepare the Beet Base
Peel and grate the beets using a box grater or food processor wearing gloves to avoid staining your hands. Place the grated beets in a large pot along with the halved onion and pour in the broth then bring to a gentle simmer.
Simmer and Infuse
Simmer the beet mixture over low heat for 30 minutes without boiling which would destroy the vivid red color. Add the minced garlic during the last 5 minutes of cooking to preserve its fresh aromatic punch.
Strain the Broth
Pour the soup through a fine-mesh sieve lined with cheesecloth into a clean pot discarding the spent beet pulp and onion pieces. The resulting liquid should be a beautifully clear deep ruby red color.
Season and Serve
Stir in the red wine vinegar and sugar then taste and adjust the balance of sweet and sour to your preference. Reheat gently if needed and serve in cups or bowls with a garnish of fresh chives or with uszka dumplings on the side.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.