Soup
Barszcz Czerwony, Polish Beetroot Soup
- Preparation time
- 1 h
- Servings
- 4 servings
Ingredients
4 servings
- Beetroot — to buy700 g
- Onion — to buy1
- Garlic — to buy2 gousses
- Feuille de laurier — to buy1 feuille
- Stock — to buy1 l
- Vinegar — to buy2 c. à s.
- Marjoram — to buy1 pincée
- Sugar — to buy1 pincée
- Salt — to buy1 pincée
- Dill — to buyquelques brins, pour servir
Preparation
Peel the beets and cut into large dice, place them in a pot with the whole onion and garlic, bay leaf and broth.
Bring to a boil, then simmer covered for 35-40 minutes, until the beets are tender when pierced with a knife.
Remove the onion and garlic, then blend the soup (or simply mash it if you prefer a rustic texture) until smooth.
Return to the heat, add the vinegar and a pinch of marjoram, and let it warm through for 5 minutes: it''s the vinegar that brings out barszcz''s characteristic purple color and tang.
Taste and adjust the salt, sugar (a pinch to balance the acidity) and vinegar to your liking.
Serve piping hot, optionally with a small uszka dumpling or simply a sprinkle of chopped dill on top.