Grandma's Creamy Polish Beet Soup (Barszcz Czerwony)
ID: 768fd873...
A comforting, traditional Polish creamy beet soup made with a rich vegetable-blended stock and roasted beets, finished with sweet cream and served alongside mashed potatoes with caramelized onions.
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🍳 Cooking Flow
Prepare chicken stock and keep the cooked root vegetables. → Roast whole beets in foil at 350°F (180°C), then peel and grate them. → Blend the stock and root vegetables together until smooth using an immersion blender. → Add the grated beets, vinegar, and sweet cream to the stock, then season to taste without letting it boil. → Serve the soup alongside mashed potatoes topped with sautéed onions.
Cooking Steps
Brief Cooking Order
Prepare chicken stock and keep the cooked root vegetables. → Roast whole beets in foil at 350°F (180°C), then peel and grate them. → Blend the stock and root vegetables together until smooth using an immersion blender. → Add the grated beets, vinegar, and sweet cream to the stock, then season to taste without letting it boil. → Serve the soup alongside mashed potatoes topped with sautéed onions.
Introduction
A comforting, traditional Polish creamy beet soup made with a rich vegetable-blended stock and roasted beets, finished with sweet cream and served alongside mashed potatoes with caramelized onions.
Step 1
Heat up the chicken stock. Ensure any whole spices like bay leaves, peppercorns, and allspice are removed from the stock.
Step 2
Add the cooked stock vegetables (carrots, celery root, parsley root) back into the pot with the broth.
Step 3
Prepare the beets by washing them and cutting off the stems. Wrap or cover them in foil and roast whole in the oven at 350°F (180°C) for 35 minutes (for small beets) to over an hour (for large beets). Once cooled, peel and shred them using a vegetable grater.
Step 4
Use an immersion blender to blend the stock and the cooked vegetables together until completely smooth. Season with salt to taste.
Step 5
Add the shredded roasted beets to the blended stock.
Ingredients List
Important Notes
Do not let the soup boil after adding the beets, or they will lose their color and the soup will turn brown.
Using real, roasted beets yields a much richer, earthier flavor than using canned beets.
Blending the stock vegetables back into the soup thickens the broth naturally and adds extra nutrients without wasting food.
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