Traditional Polish Barszcz Recipe: A Deliciously Tart Beetroot Soup

Ingredients

  • 10 cups of water
  • 1 large beetroot
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 3 cloves of garlic
  • 2 bay leaves
  • 5 allspice berries
  • 5 peppercorns
  • 1 tablespoon of salt
  • 2 tablespoons of vinegar
  • 1 tablespoon of sugar
  • 4 cups of vegetable broth
  • Sour cream for garnish
  • Fresh dill for garnish

Steps and instructions

  1. Peel the beetroot, onion, carrot, and celery.
  2. Cut the vegetables into large chunks and place them in a large pot.
  3. Add water to the pot and bring it to a boil.
  4. Reduce the heat, add garlic, bay leaves, allspice berries, peppercorns, and salt, then cover the pot and let it simmer for about 2 hours.
  5. After 2 hours, strain the broth and discard the vegetables.
  6. Add vinegar and sugar to the broth and stir until the sugar has dissolved.
  7. Add the vegetable broth to the pot and bring it back to a boil.
  8. Reduce the heat again and let it simmer for another 15 minutes.
  9. Adjust the seasoning if necessary and serve hot with a spoonful of sour cream and a sprinkle of fresh dill on top.

Tools for making

  • Large pot - A pot large enough to hold the water and vegetables for boiling.
  • Strainer - Used to strain the broth and separate it from the vegetables.
  • Spoon - For stirring the broth and adjusting the seasoning.
  • Knife - To peel and chop the vegetables.
  • Cutting board - Provides a sturdy surface for cutting and chopping the vegetables.
  • Measuring cups - For accurately measuring the water, vinegar, and vegetable broth.
  • Measuring spoons - To measure salt, sugar, and other ingredients in precise amounts.
  • Serving bowls - To serve the hot barszcz.
  • Ladle - For transferring the soup into bowls.

Recipe variations

  • Add cooked diced potatoes for a heartier version of the soup
  • Include sliced mushrooms for added depth of flavor
  • Replace the vegetable broth with chicken or beef broth for a meatier taste
  • Add a splash of lemon juice for a tangy twist
  • Garnish with chopped parsley or chives instead of dill
  • For a creamier texture, blend some of the cooked vegetables and add them back to the soup
  • Include a dollop of horseradish for a spicy kick
  • Replace the sour cream with Greek yogurt or crème fraîche
  • Experiment with different types of vinegar like apple cider or balsamic
  • Add sautéed onions and mushrooms for an earthy flavor

Recipe overview

In this recipe, we will be making Barszcz, a traditional Polish soup known for its distinct red color and its unique, tangy flavor. This dish is made by simmering beetroot, onion, carrot, celery and spices in a pot for an extended period, then straining the broth and flavoring it with vinegar and sugar. The resulting soup is a perfect balance of sweet and sour, and is typically served hot with a dollop of sour cream and a sprinkle of fresh dill. This Barszcz recipe is simple to prepare, but does require some patience as the flavors need time to fully develop. However, the final product is well worth the wait, as you will be rewarded with a flavorful and comforting dish that is sure to impress.

Common questions

  1. Can I use canned beets instead of fresh ones? No, it is recommended to use fresh beetroot for this recipe as it will provide the best flavor and color to the barszcz.
  2. Can I use chicken broth instead of vegetable broth? Yes, you can use chicken broth if you prefer, but it will alter the traditional vegetarian nature of the dish.
  3. Can I make barszcz in advance? Yes, barszcz can be made in advance and stored in the refrigerator for up to 3 days. You can reheat it before serving.
  4. Can I freeze barszcz? Yes, barszcz can be frozen for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers.
  5. Can I omit the sour cream and dill garnish? While traditionally barszcz is served with sour cream and dill, you can omit the garnish if you prefer or substitute it with other herbs or toppings of your choice.

Serving dishes and utensils

  • Large pot - A large pot is necessary to cook the soup and simmer the ingredients.
  • Knife - A sharp knife is needed to peel and cut the vegetables.
  • Cutting board - A cutting board provides a stable surface for chopping and preparing the vegetables.
  • Strainer or sieve - A strainer or sieve is required to separate the cooked vegetables from the broth.
  • Spoon - A spoon is necessary for stirring and adjusting the seasoning of the soup.
  • Bowls - Bowls are used for serving the soup.
  • Spoons - Spoons are needed for eating the soup.
  • Sour cream dish - A small dish is used to hold the sour cream for garnishing the soup.
  • Fresh dill dish - A small dish is used to hold the fresh dill for sprinkling on top of the soup.

Origin stories

Barszcz, a hearty beet soup, evolved from humble origins in Eastern Europe. It was a staple food for peasants in the Middle Ages, prized for its nutritious value and the fact that beets were readily available, even in harsh winters. Over time, barszcz moved beyond the peasant’s hut and was adopted by the nobility. The recipe was refined and enhanced with more ingredients, transforming it into the sophisticated dish we know today. It is particularly popular in Poland, where it is served on Christmas Eve as part of Wigilia, a festive meal that includes 12 dishes symbolizing the 12 apostles. Filled with tradition and the robust taste of earthy beets, each spoonful of barszcz is like a taste of history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.