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.
Recipe: 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!
Ingredients
- 2 Litres (3.5 pints) 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
Method
- 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!
Variations
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.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
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