Polish Borscht Soup (Barszcz)
ID: a4ac0fe2...
A traditional Polish beet soup made with flavorful vegetable stock, slow-roasted grated beets, and a touch of sour cream. It features a beautifully vibrant deep-pink color and a perfectly balanced sweet-and-sour taste, garnished with fresh dill.
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🍳 Cooking Flow
Season and roast the beets wrapped in foil at 400°F, then peel and grate them. → Simmer the grated beets, vegetable stock, chopped soaked mushrooms, herbs, garlic, and sugar for 20 minutes. → Whisk flour and sour cream, temper with hot broth, and stir back into the soup pot. → Season with lemon juice or sour salt, stir in fresh dill, and serve hot with sour cream garnish.
Cooking Steps
Brief Cooking Order
Season and roast the beets wrapped in foil at 400°F, then peel and grate them. → Simmer the grated beets, vegetable stock, chopped soaked mushrooms, herbs, garlic, and sugar for 20 minutes. → Whisk flour and sour cream, temper with hot broth, and stir back into the soup pot. → Season with lemon juice or sour salt, stir in fresh dill, and serve hot with sour cream garnish.
Introduction
A traditional Polish beet soup made with flavorful vegetable stock, slow-roasted grated beets, and a touch of sour cream. It features a beautifully vibrant deep-pink color and a perfectly balanced sweet-and-sour taste, garnished with fresh dill.
Step 1
Place the beets on parchment paper inside aluminum foil, sprinkle with coarse salt and pepper, wrap them up tightly, and roast in a 400°F oven for about 1 hour until tender.
Step 2
Peel the roasted beets once they are cool enough to handle, then grate them on the coarse side of a box grater.
Step 3
Pour the vegetable stock into a large pot and bring it to a simmer.
Step 4
Finely chop the soaked dried mushrooms and add them to the stock pot along with the strained mushroom soaking water.
Step 5
Stir the grated beets into the simmering stock pot.
Ingredients List
Important Notes
Roasting the beets instead of boiling them helps to preserve their vibrant color and rich, sweet flavor.
Always temper the sour cream by mixing it with some hot broth first; this prevents it from curdling when introduced to the hot soup.
If you don't have sour salt (citric acid crystals), fresh lemon juice works as an excellent alternative to bring out the classic sour notes.
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