Beet Soup Recipe (Barszcz Czysty Czerwony)

Name: Beet Soup Recipe (Barszcz Czysty Czerwony)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Polish,Eastern European
Ingredients: 4 whole beets, about 1 pound, (or 2 cups sliced canned or jarred beets); 4 cups stock (chicken, beef, mushroom, or vegetable); 1 clove garlic, minced; 2 tablespoons fresh lemon juice (or 1 tablespoon red wine vinegar); 1 teaspoon sugar; Salt, to taste; freshly ground black pepper, to taste; Boiled potatoes, optional; Chopped fresh dill, optional

A straightforward Polish sour beet soup, or barszcz, achieves its tanginess from lemon juice or vinegar rather than a fermented starter.

⭐ 4.3 (264 reviews) Prep: 15 minCook: 50 minTotal: 65 minYields: 4 servings

Category Tags:

Entree Lunch Soup

Cuisine Tags:

Polish Eastern European

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Instructions

If using fresh beets, preheat the oven to 400 F.
Wrap 1 pound of beets in foil, roast on a baking dish for 30-45 minutes until tender, then cool, peel, and slice into strips (or use 2 cups canned sliced beets).
Bring 4 cups of stock to a boil in a medium pot.
Add the sliced beets, 1 minced garlic clove, 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar), 1 teaspoon sugar, salt, and pepper; simmer for 10 minutes.
Serve hot, garnished with dill and optional boiled potatoes.

Nutritional Info (per serving)

Calories: 132 kcal

Carbohydrate: 19 g

Cholesterol: 7 mg

Fiber: 2 g

Protein: 8 g

Saturated Fat: 1 g

Sodium: 554 mg

Sugar: 12 g

Fat: 3 g

Unsaturated Fat: 0 g