Barszcz, or borscht, is a beloved Eastern European soup that’s particularly cherished in Poland. This vibrant, beet-based soup carries a rich culinary tradition and is often enjoyed as a starter or even a main course. Its brilliant crimson hue is an iconic hallmark, and it’s celebrated for its tangy-sweet flavor, often enhanced with a dollop of sour cream.
| Country | Poland |
| Degree of difficulty | Easy |
| Type of food | Starter |
| Cooking Time | About 1 hour |
| Preparation Time | 20 minutes |
| Total Time | 1 hour and 20 minutes |
| Serving Size | 4-6 people |
Ingredients:
- 4 medium beets, peeled and grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 6 cups vegetable or beef broth
- 2 bay leaves
- 2 tablespoons vegetable oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Instructions:
- Heat the vegetable oil in a large pot. Add the chopped onion and cook until translucent.
- Add the grated beets and garlic, and sauté for a few minutes until the beets soften.
- Pour in the broth and add the bay leaves. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 30-40 minutes or until the beets are tender.
- Add the vinegar, sugar, salt, and pepper. Adjust the seasoning to taste.
- Remove the bay leaves and serve the borscht hot, garnished with a dollop of sour cream and some fresh dill.
Nutritional Information: (Per serving – based on 6 servings)
| Calories | 110 kcal |
| Fat | 4g |
| Protein | 2g |
| Carbohydrates | 16g |
| Sugar | 3g |
| Fiber | 2.5g |
Optional Additions or Substitutions:
- You can add boiled potatoes or hard-boiled eggs for a heartier version of barszcz.
- Some variations include the use of mushroom broth for a different flavor dimension.
- To make it vegetarian or vegan, use vegetable broth and replace the sour cream with a non-dairy alternative.
Tips or Variations:
- Borscht can be served hot or cold, and it’s a versatile soup that can be adapted to personal taste.
- Barszcz is often enjoyed with uszka (small dumplings) or a side of rye bread.
Other Countries Where They Also Make This Recipe:
- Borscht is popular in various Eastern European countries, including Russia, Ukraine, and Lithuania. Each region has its own variation of this beet soup, but the Polish version is known for its sweet and sour profile.
Allergen Checklist:
- This recipe can be suitable for vegetarians or vegans if vegetable broth is used.
- It may contain dairy if garnished with sour cream.
