About this dish
A clear, tangy beetroot soup, traditionally served with small dumplings or as a starter.
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Ingredients
🥬4 beets, peeled and grated
🍲6 cups vegetable stock
🍶2 tbsp vinegar
🧄2 cloves garlic
🍃2 bay leaves
Method
Serves 21
Simmer the grated beets with stock, garlic, and bay leaves for about 30 minutes.2
Strain the broth for a clear soup.3
Season with vinegar, salt, and a little sugar to balance.4
Reheat gently before serving.5
Serve hot, often with small mushroom dumplings.✓ What Makes it Authentic
Barszcz is the Polish version of borscht, often clarified into a thin, elegant broth for Christmas Eve dinner.
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