Barszcz (Clear Red Beet Soup)

🛒 Ingredients

• Beetroot, raw 75 g · 32 kcal
• Vegetable broth 170 g · 8 kcal
• Onion 20 g · 8 kcal
• Carrot 15 g · 6 kcal
• Celery root 10 g · 4 kcal
• Garlic 2 g · 3 kcal
• Apple cider vinegar 5 g · 1 kcal
• Fresh parsley 0 g · 0 kcal

👨‍🍳 Instructions

1. Wash, peel, and roughly chop the beets, onion, carrot, and celery root. Mince the garlic cloves.
2. In a large pot, combine the chopped vegetables, minced garlic, vegetable broth, bay leaves, allspice berries, and black peppercorns. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the beets are tender and the flavors have melded. Remove bay leaves, allspice, and peppercorns.
4. Strain the soup to remove all solids, reserving the clear liquid. Press the cooked beets gently to extract more juice and color, then discard the solids.
5. Return the clear beet liquid to the pot. Stir in apple cider vinegar, sugar, and salt to taste. Gently reheat without boiling to preserve the vibrant color.
6. Serve Barszcz warm, garnished with fresh parsley. It is traditionally served with small mushroom-filled dumplings (uszka) or croquettes, though it can also be enjoyed on its own.