Barszcz

Name: Barszcz
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 2 lb fresh beets, peeled and cut into chunks; 6 cup vegetable broth; 1 small onion, diced; 1 medium carrot, sliced; 2 garlic cloves, minced; 2 tbsp red wine vinegar; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup sour cream (for serving); 2 tsp fresh dill, chopped

A vibrant red Polish beet soup, earthy and slightly sweet with a hint of vinegar. This traditional soup is often served as an elegant starter, sometimes with mushroom-filled dumplings.

60 minEasyServes 665 cal/serving

PolishSoupStovetopVegetarian

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Ingredients

2 lb fresh beets, peeled and cut into chunks
6 cup vegetable broth
1 small onion, diced
1 medium carrot, sliced
2 garlic cloves, minced
2 tbsp red wine vinegar
1 tsp sugar
0.5 tsp salt
0.25 tsp black pepper
0.5 cup sour cream (for serving)
2 tsp fresh dill, chopped

Instructions

1

In a large pot, combine 2 lb peeled and cut into chunks fresh beets, 6 cup vegetable broth, 1 small diced onion, 1 medium sliced carrot, and 2 minced garlic cloves.
2

Bring to a boil, then reduce heat and simmer for 35 to 40 minutes until the beets are very tender.
3

Using an immersion blender, carefully puree the soup until smooth, or transfer in batches to a regular blender and blend, then return to the pot.
4

Stir in 2 tbsp red wine vinegar, 1 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper. Taste and adjust seasonings as needed.
5

Simmer for 5 more minutes to allow flavors to meld.
6

Ladle soup into bowls and top each with a dollop of 0.5 cup sour cream (for serving) and a sprinkle of 2 tsp chopped fresh dill. Serve hot.

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Questions

What is Barszcz?

A vibrant red Polish beet soup, earthy and slightly sweet with a hint of vinegar. This traditional soup is often served as an elegant starter, sometimes with mushroom-filled dumplings. This reference files it under Polish soup: made on the stovetop, rated easy and about 60 minutes start to finish.

How long does Barszcz take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 2 (40 minutes): "Bring to a boil, then reduce heat and simmer for 35 to 40 minutes until the beets are very tender."

Do I need any special equipment for Barszcz?

Beyond a knife and a board, the method uses an immersion blender (step 3) and a blender (step 3). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for sour cream in Barszcz?

The entry for Barszcz calls for 0.5 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Is Barszcz vegan?

No, though it is vegetarian. What keeps it from vegan is 0.5 cup sour cream (for serving). For fully plant-based entries, see the vegan soup collection.

How do I store and reheat Barszcz?

Refrigerate Barszcz for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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