Barszcz Czerwony; Polish Beetroot Soup

This bright red beetroot soup is popular throughout the whole of Eastern Europe and it’s easy to see why - the colour is stunning and the taste is delicious!

I’ve opted to cook the Polish version, Barszcz (pronounced barshch - the final sound is like the “shch” in “freshcheese”), for obvious reasons; my wife is Polish and can cook with far more authenticity than I could ever lay claim to.  Many people will be familiar with the Russian version called “borscht“, of which this is a variant.  Each country and each family seem to have their own way of cooking it, and I present you with ours.

I am submitting this recipe to the fantastic seasonal food blogging event “In The Bag” being held over at A Slice of Cherry Pie.  This January is the Detox Special and I urge you to check it out.

Barszcz Czerwony: Polish Beetroot Soup Recipe - Ingredients

Serves 4.  35 mins total cooking time.

2 Litres of Chicken stock (fresh or from cube)
10 medium size Beetroots (cooked, peeled and diced; you can use pre-packed beetroot for ease)
2 Carrots - diced
2 Parsnips - diced
1/2 Celery stick - diced
1/4 Leek - cut in half lengthways
1/4 Onion, diced
Marjoram, finely chopped (you can use dried)
Bay Leaf
2 Allspice Berries
Spirit Vinegar, to taste
Salt & Pepper, to taste

Barszcz Czerwony: Polish Beetroot Soup Recipe - Method

Note: Our version of the soup is fairly rustic with chunks of vegetables in the bowl for you to enjoy.  If you prefer, a crystal clear version can be made by puréeing all the vegetables at the start before adding to the stock, and filtering through a muslin cloth at the end.

Heat chicken stock in a large pot.
Place all vegetables, bay leaf and allspice into the stock.  Bring to a boil, then reduce to a simmer until vegetables are soft (20 minutes approximately)
Dice beetroots and place into the stock, making sure to add any leftover juice (don’t waste any - this really helps the colour)
Add spirit vinegar - start with 1tbsp or so, this will prevent the colour from dulling, as well as giving a traditional sour flavour.
Heat until beetroot is soft; add the marjoram about 5 minutes before finished.  Add salt & pepper to taste, along with more vinegar if needed.
Ladle in bowls while hot and enjoy.  You could try this accompanied by mashed potato topped with lardons of fried bacon, as illustrated.  Delicious!




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