Polish Beet Soup (Borscht Czerwony) Recipe
Borscht Czerwony, or Polish Red Beet Soup, is a traditional dish that’s as vibrant in flavor as it is in color. This earthy, tangy, and slightly sweet soup has been a staple in Polish kitchens for generations, often enjoyed during the holidays or as a warming winter dish. Made with wholesome ingredients and rich bone broth, this recipe emphasizes simplicity while highlighting the deep, natural flavor of beets.
Traditionally served with mushroom dumplings, this borscht is a comforting bowl of nourishment with a striking ruby-red hue that will brighten any table.
Ingredients
For the Soup:
1 large yellow onion, diced
5 large garlic cloves, peeled and slightly crushed
6 cups beef bone broth
5 medium beets, peeled and cut into 1-inch pieces
3 large carrots, cut into ½-inch thick rounds
2 celery stalks, chopped into ½-inch pieces
2 bay leaves
3 tablespoons apple cider vinegar
Salt to taste
Ground black pepper to taste
Optional for Serving:
Homemade mushroom dumplings or crusty bread
Instructions
Step 1: Prep and Marinate the Ingredients
In a large pot, combine the diced onion, garlic cloves, beef bone broth, beets, carrots, celery, bay leaves, apple cider vinegar, salt, and pepper.
Stir to mix the ingredients, cover, and let the pot sit in the refrigerator for 24 hours. This resting period allows the beets to release their vibrant color and the flavors to meld beautifully.
Step 2: Cook the Soup
After 24 hours, place the pot on the stove over low heat.
Slowly bring the soup to a gentle simmer and let it cook for 2-3 hours. This slow cooking process ensures the vegetables soften fully while infusing the broth with maximum flavor.
Step 3: Strain the Soup
Once the soup is done cooking, carefully strain out the solids using a fine-mesh sieve or cheesecloth, leaving only the smooth, ruby-red broth.
Taste the soup and adjust the seasoning with additional salt, pepper, or apple cider vinegar if needed.
Step 4: Serve
Ladle the warm borscht into bowls and enjoy as is, or pair with homemade mushroom dumplings for a traditional touch.
Garnish with fresh dill or a dollop of sour cream if desired.
Why You’ll Love This Recipe
Nutrient-Packed: Beets are loaded with antioxidants, vitamins, and minerals like potassium and folate.
Gut-Friendly: Bone broth adds collagen, amino acids, and gut-healing benefits.
Make-Ahead Friendly: The 24-hour marinating period means less prep time on the day of cooking.
Traditional and Wholesome: A dish rooted in Polish culture, made with nourishing, real-food ingredients.
Tips for Success
Beet Tips: To avoid staining, wear gloves when peeling and cutting the beets.
Broth Quality: Use high-quality beef bone broth for the best flavor and health benefits.
Dumpling Pairing: If making mushroom dumplings, prepare them a day ahead for easy assembly when serving.
Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.
