Barszcz Czerwony (Polish Clear Beetroot Soup)
Why this recipe works
- Clean sweet-sour balance: Lemon juice brightens the earthy beetroot, while a little sugar rounds the acidity without making the soup sweet.
- Clear, strained broth: A gentle simmer and careful straining keep the texture light and the colour vivid rather than cloudy.
- Good for preparing ahead: The soup keeps well, reheats gently and can be frozen in portions without losing its clear broth style.
Get the most out of this recipe
Timing notes
- Serve hot, not boiling: Keep the soup warm over low heat after straining; a hard boil can dull the clarity and soften the fresh lemon note.
Texture tips
- For a clearer finish: Press the vegetables only gently when straining so the liquid stays bright and free from pulp.
Ingredient notes
- Choose deep red beetroot: Firm, richly coloured beetroot gives the broth its strongest colour and cleanest earthy flavour.
- Adjust the tang at the end: Add lemon juice gradually after simmering, then balance with sugar, salt and pepper to keep the finish gently sharp rather than sour.
Make-ahead tips
- Reheat gently: Warm the soup slowly in a saucepan until piping hot, avoiding a vigorous boil to preserve its clear texture.
- Freeze in portions: Cool quickly, freeze in sealed portions and defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Peel the beetroot, carrot and parsley root, then cut them into thick slices. Lightly crush the garlic cloves with the side of a knife. Put everything into a large pot with the bay leaves.
- Add 1.5 litres water and bring to a gentle simmer. Cook over low heat for 35 to 40 minutes, until the beetroot is tender and the broth is a deep ruby red. Keep it at a bare simmer so the soup stays clear.
- Strain the soup through a sieve into a clean pot, pressing gently on the vegetables to extract the liquid without forcing through pulp. Season with the fine sea salt and black pepper. Keep warm over low heat.
- Squeeze the lemon and stir in the juice, then add the caster sugar. Taste and adjust with a little more lemon juice, sugar, salt or pepper until gently tangy and balanced. Serve hot in cups or small bowls.
Recipe notes
Tips
- For the clearest barszcz, avoid a rolling boil and do not whisk or stir vigorously while it simmers.
- Add the lemon juice off the heat or over very low heat to keep the flavour bright and the colour vivid.
Substitutions
- Replace Lemon with Lime for a slightly sharper, more aromatic tang.
- Replace Caster sugar with Honey for a rounder sweetness (the soup will no longer be vegan).
Storage
- Refrigerate up to 4 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, avoiding a hard boil to keep the soup clear. Freeze in portions for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Polish
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