Beetroot soup is a classic Polish dish with an exceptionally intense, ruby color and a rich flavor of beets, enhanced by the aroma of marjoram and garlic. Its velvety texture and delicate sourness make it a perfect match for dumplings, pierogi, or as a standalone dish. This traditional dish is an inseparable part of the holiday table, especially during Christmas Eve, but it also tastes great on a daily basis. Source: inspiration - traditional family recipes Cooking time: 60 min
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Place the beets, carrot, parsley, celery, and onion in a large pot. Add water to cover the vegetables.
Add bay leaves, allspice, chopped garlic, and pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes.
After cooking, strain the soup through a sieve to remove the vegetables. Add apple cider vinegar, salt, and marjoram to the clear broth.
Heat the borscht over low heat for another 10 minutes, without bringing it to a boil.
Beetroot soup is one of the oldest dishes in Polish cuisine, and its history dates back to the Middle Ages.
It is best to serve red borscht in traditional, deep plates. It can be served with dumplings or pierogi, and fresh parsley can be added as a garnish. The borscht should be hot to enhance its aromas.
Leftover borscht is best stored in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. You can also freeze borscht in portions for later, and before reheating, it's a good idea to thaw it in the refrigerator or in the microwave.
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60 min
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