Contents
Few dishes embody the essence of Polish culinary tradition as profoundly as barszcz czerwony, or red borscht. This iconic beet-based soup is cherished for its deep, ruby-red hue and rich, earthy-sweet flavor. Traditionally enjoyed during Christmas Eve dinner, it is also a comforting meal year-round.
Ingredients
- 4 medium-sized beets, peeled and cut into chunks
- 1 large carrot, peeled and sliced
- 1 parsnip, peeled and sliced optional but adds depth
- 1 small onion, peeled and halved
- 2 cloves of garlic, crushed
- 1 bay leaf
- 4-5 whole allspice berries
- 1 teaspoon black peppercorns
- 1.5 liters (6 cups) of water or vegetable broth
- 2 tablespoons apple cider vinegar or fermented beet juice zakwas
- 1 teaspoon sugar optional, to balance acidity
- Salt and black pepper to taste
- 1 tbsp butter or oil for extra richness
- Fresh dill or parsley for garnish
Instructions
- Step 1: prepare the brothIn a large heavy-bottomed pot, combine the beets, carrot, parsnip, onion, garlic, bay leaf, allspice, and black peppercorns. Pour in the water or vegetable broth and set the heat to medium-high. Bring to a gentle simmer, making sure not to let it boil too rapidly, as this can cause the beets to lose their vibrant color.
- Step 2: slow simmer for maximum flavorAllow the soup to simmer uncovered for 45-60 minutes, stirring occasionally. The longer it cooks, the more the flavors meld together, resulting in a deeper and more aromatic broth. The goal is to extract as much flavor as possible from the beets and other vegetables.
- Step 3: strain or blendIf you prefer a clear borscht, strain the liquid through a fine-mesh sieve, removing all solid ingredients.If you like a thicker, heartier texture, blend the soup using an immersion blender until smooth and creamy.
- Step 4: balance the flavorsOnce strained or blended, return the soup to low heat and stir in vinegar or fermented beet juice (zakwas) to add acidity. Taste and adjust seasoning by adding salt, black pepper, and sugar if needed. If you desire a richer texture, stir in a tablespoon of butter or oil.
- Step 5: serve and enjoyLadle the hot borscht into serving bowls. Garnish with freshly chopped dill or parsley for added fragrance. If desired, swirl in a spoonful of sour cream for extra creaminess. Serve with uszka (small dumplings), crusty rye bread, or boiled potatoes for a more filling meal.
For serving:
- sour cream (śmietana) (optional, for added creaminess)
- uszka (small mushroom-filled dumplings) or crusty rye bread
- boiled potatoes (optional, for a heartier meal)
Notes
Red borscht
Few dishes embody the essence of Polish culinary tradition as profoundly as barszcz czerwony, or red borscht. This iconic beet-based soup has been cherished for generations, serving as both a festive delicacy and a comforting meal for any occasion. Its deep, ruby-red hue and rich, earthy-sweet flavor make it a standout dish, particularly during the Christmas season, when it holds a place of honor on the Wigilia (Christmas Eve) dinner table. However, its appeal extends far beyond holiday feasts, as it is enjoyed throughout the year, both as a light appetizer and a hearty, nourishing meal. At the heart of barszcz czerwony lies its key ingredient—the humble beetroot, which lends the soup not only its striking color but also its signature balance of sweetness and subtle acidity. Traditionally, beets are slowly simmered to extract their natural flavors before being strained or blended, depending on the desired texture. Some variations of the soup are clear and delicate, akin to a consommé, while others are thick and velvety, offering a more substantial, creamy consistency. Regardless of its form, red borscht remains one of Poland’s most treasured culinary creations, deeply rooted in history and culture.The versatility of red borscht
One of the reasons barszcz czerwony has remained so popular across generations is its incredible versatility. Unlike many soups that are strictly seasonal, red borscht can be served hot or cold, making it a dish for all times of the year. On chilly winter evenings, a steaming bowl of this vibrant soup provides warmth and comfort, while during the summer months, a chilled version offers a refreshing and light alternative to heavier meals.
Another defining characteristic of this dish is the addition of zakwas, a fermented beet juice that introduces a delicate tanginess and enhances the soup’s depth of flavor. Zakwas not only contributes to the taste but also provides numerous health benefits, as it is rich in probiotics that aid digestion and support gut health.
Red borscht is also incredibly versatile in terms of accompaniments. It is traditionally served with uszka, small hand-folded dumplings filled with wild mushrooms or minced meat, which add texture and make the dish more filling. In some regions, it is paired with crusty rye bread or boiled potatoes, offering a rustic touch that complements its simplicity. A spoonful of śmietana (Polish sour cream) can also be swirled into the soup for those who enjoy a creamier, richer flavor.
Whether enjoyed during a festive holiday gathering, as a revitalizing meal after a long day, or even as a traditional remedy for a hangover, barszcz czerwony continues to hold a special place in Polish culture. Every spoonful tells a story of tradition, history, and the simple yet profound beauty of using natural ingredients to create something truly exceptional.
Bonus: how to make zakwas (fermented beet juice) for extra authenticity
To achieve an even more authentic taste, many traditional recipes use zakwas—a natural beet fermentation that enhances the soup’s complexity. Here’s how you can make it at home:
- Place 3-4 peeled and chopped beets in a clean glass jar.
- Add 4 cups of lukewarm water mixed with 1 tablespoon of salt.
- Optionally, add garlic cloves, bay leaf, and allspice for extra flavor.
- Cover with a clean cloth and let ferment at room temperature for 4-5 days.
- Strain and store in the refrigerator for up to two weeks.
