Go Back Email Link
–+ servings

Polish Borscht Soup - Barszcz Czerwony

Sylwia Vaclavek
Craving earthy, umami rich soup. Borscht is your answer. Layers of flavor created by carefully pairing vegetables and aromatics. Their preparation plays big role in developing the rich flavor. Don't skip the roasting!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
roast & smoke 1 hour 10 minutes
Total Time 2 hours 25 minutes
Course Soup
Cuisine Polish
Servings 6
Calories 242 kcal

Equipment

  • 1 wood pellet smoker
  • 1 baking sheet
  • 1 parchment paper
  • 1 cutting board
  • 1 chef's knife
  • 1 vegetable peeler
  • 1 fine mesh strainer
  • 1 slotted spoon
  • 1 large size pan
  • 1 measuring cups and spoons
  • 1 ladle

Ingredients
  

  • 2-3 carrots, sliced sub: sweet potato, butternut
  • 1 celery root, peeled and quartered sub: parsley root or celery stalks
  • 1 -2 parsnips, peeled and sliced sub: rutabaga or turnips
  • 1 yellow onion, quartered sub: shallots or white onion
  • 3 tbsp olive oil sub: melted butter, ghee
  • 1 cup mushroom water sub: vegetable broth
  • 1 tsp marjoram sub: oregano
  • 1 tsp thyme
  • 2-3 bay leaves sub: dried thyme or oregano
  • 4 allspice berries use: equal parts of cinnamon, cloves, nutmeg
  • 2-3 garlic cloves, minced
  • 1 tbsp soy sauce sub: tamari
  • 1 tbsp Worcestershire sauce sub: fish sauce
  • 2 tbsp apple cider vinegar sub: white wine vinegar
  • 6 cups vegetable broth sub: chicken stock, water
  • ¼ cup brine liquid from pickled beets sub: pickle juice or omit
  • splash of lemon sub: white wine vinegar
  • salt, pepper

Instructions
 

  • Preheat smoker to 200F.
  • Wash, peel and cut all the veggies.
  • Place the cut veggies on a baking sheet lined with parchment paper; drizzle olive oil, salt, pepper and herbs; toss together.
  • Smoke at 200F for 20 min.
  • Increase the temperature to 400F and roast for 40 -50 minutes.
  • After done roasting transfer the veggies to a large size pan.
  • Add broth, and the rest of the ingredients, leaving out the vinegar and lemon juice.
  • Bring to quick boil; cover with a lid, reduce to simmer and cook on low for at least 1 hour
  • Remove from the heat, let it cool.
  • Using slotted spoon remove all the veggies and pour the broth through a fine mesh sieve to remove any remaining impurities.
  • Check the flavor, add vinegar and if needed splash of lemon.
  • Serve hot with little dumplings or clear as is.

Notes

    • Use gloves when working with beets. They will stain your hands. 
    • Don’t let the soup boil, it will affect the red color by turning it brown.
    • Let the time do its magic; simmer on low and slow, let the flavors develop
    • Strain the soup before serving to make it broth like
    • Use garnishes of your liking: fresh dill, parsley, dollop of sour cream

Nutrition

Serving: 1cupCalories: 242kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1906mgPotassium: 830mgFiber: 6gSugar: 11gVitamin A: 5880IUVitamin C: 25mgCalcium: 113mgIron: 2mg
Keyword barszcz czerwony, beet soup, borscht, soup
Tried this recipe?Let us know how it was!