Barszcz Czerwony (Polish Red Borscht)

🧂 Ingredients

• 1 kg Beetroots(Fresh, firm beetroots, scrubbed clean. You can also use pre-cooked beetroots for a quicker prep, but fresh yields a deeper flavor.)
• 2 liters Vegetable stock(A good quality, low-sodium vegetable stock is recommended to control the saltiness.)
• 4 cloves Garlic(Minced or finely grated.)
• 2 tbsp Apple cider vinegar(Or white wine vinegar. Adjust to taste for desired tanginess.)
• 2 Bay leaves(Optional, for added aroma.)
• 3-4 Allspice berries(Optional, for added aroma.)
• to taste Salt
• to taste Freshly ground black pepper
• for serving Uszka (little ear dumplings)(Traditionally served with mushroom-filled uszka, but other fillings are also common.)

👨‍🍳 Instructions

1. 1

   Prepare the beetroots: Peel the scrubbed beetroots and cut them into large chunks (quarters or eighths, depending on size).

   ⏱️ 10 minutes
2. 2

   Simmer the beetroots: In a large pot, combine the beetroot chunks, vegetable stock, bay leaves (if using), and allspice berries (if using). Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1 hour to 1 hour 15 minutes, or until the beetroots are tender when pierced with a fork. The liquid should turn a deep ruby red.

   ⏱️ 1 hour 15 minutes
3. 3

   Strain the broth: Carefully strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot or heatproof bowl. Discard the cooked beetroot solids (or reserve for another use, like beetroot salad). This step is crucial for achieving a clear soup.

   ⏱️ 15 minutes
4. 4

   Clarify the broth (optional but recommended for ultimate clarity): If the broth is not perfectly clear, you can clarify it further. Whisk one egg white with a tablespoon of cold water and gently stir it into the cold broth. Heat the broth very slowly over low heat without stirring, until it comes to a bare simmer. The egg white will coagulate and trap impurities, rising to the surface as a 'raft'. Carefully ladle the clear broth away from the raft, or strain again through a clean cheesecloth-lined sieve.

   ⏱️ 20 minutes
5. 5

   Season the barszcz: Return the clear broth to the pot and gently reheat. Stir in the minced garlic and vinegar. Season generously with salt and freshly ground black pepper to taste. The flavor should be a balance of earthy beetroot, savory stock, and a pleasant tang from the vinegar.

   ⏱️ 5 minutes
6. 6

   Serve: Gently reheat the barszcz if necessary, ensuring it does not boil. Ladle the hot, clear soup into bowls. Serve immediately with cooked uszka dumplings floating in the soup. The uszka can be cooked separately according to package instructions.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a truly clear broth, avoid boiling the soup vigorously after straining.
• ✓The vibrant color of the barszcz comes from the beetroots; ensure they are fresh and a deep red.
• ✓Taste and adjust seasoning carefully at the end, especially the vinegar and salt, to achieve your preferred balance.
• ✓Uszka are traditionally filled with finely chopped mushrooms and onions, but other savory fillings are also popular.

🔄 Variations

• For a richer flavor, a small amount of dried porcini mushrooms can be added during the initial simmering of the beetroots.
• Some variations include a dollop of sour cream or a spoonful of crème fraîche stirred into each bowl just before serving.
• A few cooked beans (like kidney beans) can be added to the soup for extra heartiness.

🥗 Nutrition

Per serving