Ingredients for Barszcz Beet Soup
- 2 (15 ounce) cans beets, drained
- 1 large onion, chopped
- 4 cups water
- 4 cups vegetable stock
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- salt and pepper, to taste
- sour cream, for garnish
- Port Wine, quantity not specified in recipe
- 1 cup beet liquid, reserved
- oil, for sautéing (a little)
- dried mushrooms, rehydrated (if using)
- fresh herbs, for garnish
- mashed potatoes, for garnish (optional)
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How to Make Barszcz Beet Soup
- Preheat oven to 400°F (200°C).
- Roast beets for 45-60 minutes until tender.
- While beets roast, finely chop onions and rehydrate dried mushrooms (if using).
- Once beets are cool enough to handle, peel and chop them roughly.
- Reserve 1 cup of the beet juice.
- In a large pot, sauté onions and mushrooms in a little oil until softened.
- Add the chopped beets, water, and vegetable stock to the pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- In a small bowl, whisk together the reserved beet juice, vinegar, lemon juice, and sugar.
- Add the beet juice mixture to the simmering soup.
- Simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with mashed potatoes (optional), fresh herbs, and/or a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
54g
Fat
12g
Carbs
6g
