Beetroot Barszcz
A clear, ruby, sweet-sour beetroot broth that tastes far more elegant than the twenty minutes it costs you. Drink it from a mug on a cold night and feel immediately more sensible.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Put the stock, onion halves, garlic, allspice, bay leaf and salt in a pan and bring to a simmer.
Add the grated beetroot and simmer very gently for 10 minutes. Do not boil hard, or the colour turns brown and muddy.
Strain through a fine sieve into a clean pan, pressing the solids lightly rather than crushing them.
Stir in the lemon juice and sugar off the heat and taste. It should land sharp, sweet and earthy in that order.
Reheat to just below a simmer and serve in mugs or bowls with dill scattered on top.
Read all that and thought “absolutely not”?
Completely fair. Beetroot Barszcz is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.