Clear Red Borscht with Homemade Vegetable Broth Recipe
Red borscht is a classic Polish soup that appears not only at Christmas Eve. Clear, intensely red, slightly sour – it’s great both sipped from a cup and served with small dumplings or croquettes. You can compare it to Ukrainian borscht, but in this version it’s lighter and without vegetable pieces.
This version of red borscht is light, clear and aromatic, based on a simple homemade vegetable broth. It works just as well for festive occasions as for a weekday dinner, and its intense color and balanced sourness make it a real centerpiece on the table.
Chef's tips
Don’t let the borscht boil vigorously once the beetroots have released their color – gentle simmering helps keep the soup bright and clear. Adjust the balance of acidity and sweetness at the very end, tasting after each addition of vinegar or lemon juice. Charred onion and a small amount of marjoram are key to a deep, classic flavor.
How to serve
Serve the borscht in small cups as a clear starter, or in bowls with small dumplings, croquettes or puff pastry rolls. A sprinkle of fresh parsley or a pinch of extra marjoram on top can nicely finish the dish.
Ingredients
- beetroots raw, medium-sized - 800 g
- carrot medium - 2 piece
- parsley root - 1 piece
- celeriac root small piece - 0.25 piece
- onion can be charred over a flame for deeper flavor - 1 piece
- garlic clove - 3 piece
- bay leaf - 2 piece
- allspice berry - 4 piece
- dried marjoram rubbed between your hands before adding - 1 teaspoon
- vinegar add gradually to taste - 2 tablespoon
- sugar balances the acidity - 1 teaspoon
- salt to taste
- pepper to taste
- water - 2 l
Preparation
- Peel the beetroots and slice them thinly into rounds or half-moons – the thinner they are, the faster they will release their color and flavor.
- Peel the carrot, parsley root and celeriac, and cut into large pieces. Halve the onion; you can char it over a gas flame or on a dry pan until slightly darkened – this will give the soup a deeper aroma.
- Put all the vegetables into a large pot: beetroots, carrot, parsley root, celeriac and onion. Add the bay leaves, allspice berries and 2 garlic cloves lightly crushed with a knife.
- Pour in 2 liters of cold water. Bring to the boil, then reduce the heat so the soup just gently simmers. Cook covered for 45–50 minutes, until the beetroots are soft.
- Turn off the heat. Add the marjoram rubbed between your hands, the sugar and vinegar – start with 1 tablespoon of vinegar, stir and taste. If the borscht is not sour enough, add a second tablespoon.
- Season with salt and pepper. Finally, add the last garlic clove, pressed through a garlic press or finely chopped. Stir and leave the soup to stand for 10–15 minutes so the flavors meld.
- Strain the borscht through a fine sieve into a clean pot, gently pressing the vegetables with a spoon to extract as much flavor as possible, but do not mash them completely – the soup should remain clear.
- If you want the borscht to be very clear, you can additionally strain it through cheesecloth or a coffee filter.
- Before serving, gently reheat the borscht, but do not let it come to a vigorous boil – too high a temperature can dull the color and flavor.
- Serve hot in cups or bowls, on its own or with small dumplings, croquettes or savory pastries.
Storage
Barszcz przechowuj w lodówce w szklanym słoiku lub garnku z pokrywką. Przed podaniem tylko podgrzej, nie gotuj długo. Możesz go zamrozić bez dodatków – po rozmrożeniu spróbuj i ewentualnie lekko dopraw octem i solą.
