ReceptnaptárBarszcz with white beans (Polish beetroot soup)
Polish barszcz is the deep, ruby-red soup of beets. The traditional Christmas version is clear; this one is more rustic, made with beans and vegetables. It is hearty, vegan, and even better the next day.
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Ingredients
Method
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- Heat the oil and sauté the onion, carrots and parsley root for 5 minutes.
- Add the diced beets and pour in the stock and 300 ml water.
- Bring to a boil, then simmer covered over low heat for 25 minutes, until the beets are tender.
- Add the garlic, marjoram and beans, and cook for another 10 minutes.
- Season with the vinegar, salt and pepper.
- Serve with fresh dill and a spoonful of sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the vinegar at the end so the soup keeps its color.
- Peel the beets wearing gloves, because they stain your hands.
- With sour cream and a boiled egg it is even more filling.
Frequently asked questions
How long does it keep?
Up to 4 days in the fridge, and it tastes even better the next day.
What about clear barszcz?
Strain out the vegetables for a clear soup, and serve it with uszka (small dumplings).
Similar recipes
- Red beetroot soup (barszcz) · Polish
- Beetroot Sauce · Hungarian
- Cold beetroot and kefir soup with dill (chłodnik litewski) · Polish
- Bean soup with smoked bacon · Polish
- Borscht (Russian beetroot-cabbage soup) · Russian
- Rote-Bete-Salat (beetroot salad with a vinegar-mustard dressing and dill) · German
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- Żurek (Polish sour rye soup)
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