Barszcz Czerwony – Polish Red Borscht

A simple, yet healthy recipe. Borscht is made in Eastern Europe; from Russia to Ukraine, to Poland. Poland also has another borscht, that is white (without beets, barszcz biały).

After browsing recipes in English and Polish, the Polish variety of borscht is very simple. Some may make a fermented beet starter, also known as kwas. Others simple make it a beet soup. You can’t really add beets to anything without making a mess, so be prepared for some clean up (I don’t recommend storing leftovers of this one as this can make a mess)

There are basic ingredients in the soup, nothing fancy:

  • Beets, or beet kwas
  • Garlic
  • Onions (white or yellow)
  • Beef, Vegetable, or Chicken Broth
  • Marjoram or allspice
  • Salt and Pepper
  • Vinegar, or lemon juice (if omitting the kwas
  • (Optional: carrots and celery)
  1. You can either bake the beets in the oven first, or add in them chopped, raw. Either way, start with sautéing your onion.
  2. Then add garlic and beets, and any other vegetable you are using.
  3. Add stock, vinegar or lemon juice, and seasoning, and simmer for as long as you would like.
  4. It is optional to top with fresh dill and/or sour cream as well.

Side note: the Polish borscht is the simplest of them all. Russians may add cabbage and meat as well, and the Ukrainians add extras as well. There is also a traditional Christmas meal in Poland where mushrooms are added to the borscht.

I hope you enjoyed reading, learning, and cooking!

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