Polish Red Borscht
A rich earthy beetroot soup, the Barszcz Czerwony is a popular dish for Christmas and Easter. The colorful tasty Polish soup dish is glutenfree, vegetarian, and vegan.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 8 cup vegetable broth
- 2 lb red beet
- 2 clove garlic
- 2 dried wild mushrooms
- 1 tsp marjoram and sugar
- 1 tbsp vinegar
- salt and pepper to taste
Instructions
- 1
Peel and slice beetroots in half, then put them in the broth. Add peeled cloves of garlic and dried mushrooms.
- 2
Bring to boil. Then cover the pot and reduce the power of the burner to such that the borscht only blinks slightly and cook it for an hour. 10 minutes before the ending of cooking add marjoram.
- 3
Take off the gas and remove all ingredients, leaving just broth. Add a teaspoon of sugar to the boiled borscht and a tablespoon of spirit vinegar along with salt and pepper.
- 4
The borscht is ready. You can drink it as it is, reheat it, or serve with uszka.
- 5
The beetroots taken out of the borscht can still be grated and fried - they make for a very traditional Polish side dish, especially with some horseradish.