🇵🇱 Poland · Food
Barszcz Czerwony
By eatmundo · August 4, 2026
This classic clear beetroot soup is vibrant, earthy, and refreshing. A staple of Polish Christmas Eve, it is often served with small dumplings known as uszka.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 500g of beetroots, coarsely grate them, and peel 1 carrot, 1 parsley root, and 1 onion for the soup base.
- 2
In a large pot, bring 1.5L of vegetable broth to a simmer and add the grated beetroots, carrot, parsley root, and chopped onion.
- 3
Cook over low heat for 30 minutes until the vegetables are soft and have infused the broth with a deep red color.
- 4
Crush 2 garlic cloves and stir them into the soup along with 1 tsp of salt to season properly.
- 5
Strain the liquid through a fine-mesh sieve, pressing on the solids to extract all the flavorful essence into the broth.
- 6
Discard the solids and return the clear red liquid to the pot on low heat.
- 7
Stir in 1 tbsp of lemon juice to provide a bright, acidic contrast to the sweetness of the beets.
- 8
Serve hot immediately in bowls, ensuring the color is a brilliant, clear crimson red.
Frequently Asked Questions
How do I keep the color bright?+
The lemon juice is crucial; the acid prevents the beetroot from losing its vibrant color during the cooking and storage process.
Can I add meat to this?+
Traditionally, Barszcz Czerwony is a vegetarian clear broth. For a heartier version, you can serve it with small mushroom dumplings.
What is the best way to serve it?+
It is traditionally served as a clear soup with small ravioli-like dumplings (uszka) or simply in a mug to drink during winter.
Why is the soup cloudy?+
If your soup is cloudy, it means it boiled too vigorously or the beets were mashed too much; keep the simmer gentle and don't overwork the solids.
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