Polish Barszcz Czerwony (Clear Redbeet soup - Borscht)

Ready in 1 hour

A simple base for Polish Barszcz soup, to which you can add various ingredients to make your own version (such as dill, potatoes, cabbage, mushrooms etc).

Top-ranked recipe named "Polish Barszcz Czerwony (Clear Redbeet soup - Borscht)"


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5 each Beets; Fresh, not canned
6 cups Water
3 each Beef bouillon cube
1 tablespoon Salt
1 tablespoon Sugar
3 each Bay leaves
5 each Pimenta; (Allspice) Do not use crushed
6 each White pepper; Do not use crushed
1 each Lemon; Juiced
1 each Garlic cloves
1/2 cup Pickled Beet Juice
1 each Carrot

Original recipe makes 4 Servings




1. Wash the beets and Carrot and cook them with peel on in water and a dash of salt. Cook until beets are soft (checking with a poker or tooth pick)

2. Remove beets. Peel and shred enough beets for 1 1/2 cups and return to water with salt.

2b. You may keep the remaining beets to use in other recipes. Peel and save in fridge (do not freeze)

3. Add the bouillon cubes, salt, sugar, spices, garlic and half the lemon juice.

4. Let it boil up and reduce heat until soup stops boiling. Add remaining lemon juice and the Pickled Beet Juice.


Adding Dill - Add 1/2 cup of fresh chopped dill in step 3

Adding Mushrooms - Add 1 Cup dried Forrest-mix mushrooms at step 2

Adding Cabbage or potatoes - Add 1/4 head cabbage or 3 Peeled potatoes (or both) at step 1


Enjoy with a thick and hearty Rye Bread with butter


Added on Award Medal
Calories Per Serving: 69 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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