Polish Beet Soup – A Bright, Comforting Classic

Polish Beet Soup, known as barszcz, is one of those dishes that feels both refreshing and deeply comforting. Its color alone hints at the flavor: bright, earthy, and a little sweet, with a gentle tang that keeps each spoonful lively. You can serve it clear in a cup, sip-style, or hearty with potatoes and a swirl of sour cream.

It’s simple to make, easy to customize, and perfect for cold days or as a cheerful starter for a special meal.

What Makes This Special

Barszcz brings together a few humble ingredients and turns them into something elegant. The magic is in the balance: the natural sweetness of beets, the savory backbone of good stock, and a touch of acidity that makes the whole bowl sing. Traditionally, some versions use a fermented beet starter for depth, but you can mimic that flavor with vinegar and a bit of patience as the soup rests.

Whether you serve it for a holiday table or a weekday dinner, it tastes like comfort with a hint of celebration.

Ingredients

• 4 medium beets, peeled and grated (or finely chopped)
• 1 medium onion, chopped
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 small parsnip, peeled and chopped (optional but traditional)
• 6 cups vegetable or chicken broth (low-sodium preferred)
• 2 bay leaves
• 6 whole black peppercorns (or 1/2 teaspoon ground)
• 1–2 tablespoons apple cider vinegar or red wine vinegar, to taste
• 1 teaspoon sugar or honey, to taste
• Salt and freshly ground black pepper, to taste
• Fresh dill or parsley, chopped, for serving
• Sour cream or plain yogurt, for serving (optional)
• Boiled potatoes or small dumplings (uszka) for serving (optional)

How to Make It

1. Prep the vegetables. Peel the beets and grate them on the large holes of a box grater. Chop the onion, carrots, celery, and parsnip. Mince the garlic.

   Keep everything in separate piles so you can add them at the right times.

2. Sweat the aromatics. In a large pot, warm a splash of oil over medium heat. Add the onion, carrots, celery, and parsnip with a pinch of salt. Cook 6–8 minutes, stirring, until the vegetables soften and smell sweet.

   Add the garlic and cook 1 minute more.

3. Add the beets. Stir in the grated beets and cook 2–3 minutes. This quick sauté builds flavor and helps the beets release some color.
4. Simmer with broth and spices. Pour in the broth. Add the bay leaves and peppercorns.

   Bring to a gentle boil, then reduce to a simmer. Cook 25–35 minutes, until the vegetables are tender and the broth is vividly red.
5. Balance the flavor. Remove the bay leaves. Stir in 1 tablespoon vinegar and 1 teaspoon sugar or honey.

   Taste and adjust with more vinegar, salt, or sweetener until the soup tastes bright but balanced. It should be savory first, with a clean, tangy finish.

6. Optional: strain for a clear version. For a traditional clear barszcz, strain the soup through a fine mesh sieve. For a rustic version, leave the vegetables in.

   Both approaches are authentic in different contexts.

7. Rest briefly. Let the soup sit off the heat for 10–15 minutes to mellow and deepen. The flavor improves as it rests.
8. Serve. Ladle into bowls. Top with a dollop of sour cream or yogurt, a sprinkle of fresh dill or parsley, and freshly ground pepper.

   Add boiled potatoes or small dumplings if you want a heartier bowl.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The flavor often improves on day two.
• Freezer: Freeze the soup without dairy for up to 3 months. Thaw overnight in the fridge and reheat gently.

  Add sour cream after reheating.

• Reheating: Warm over low to medium heat. Do not boil after adding dairy, or it may curdle.

Why This is Good for You

• Beets bring antioxidants. They’re rich in betalains, which support cellular health and give the soup its striking color.
• Heart-friendly nutrients. Beets contain nitrates that can support healthy blood flow. The soup is also low in saturated fat.
• Veggie-forward. You get fiber from beets, carrots, and celery, which can help digestion and keep you satisfied.
• Customizable sodium. Using low-sodium broth and salting to taste keeps this soup friendly for most diets.

What Not to Do

• Don’t skip the acid. Vinegar or a fermented starter is key.

  Without it, the soup tastes flat and overly sweet.

• Don’t overboil after adding dairy. If you’re stirring in sour cream, keep the heat low. High heat can make it split.
• Don’t use old, woody beets. Older beets can be tough and lack sweetness. Choose firm, smooth ones with a deep color.
• Don’t rely on sugar alone for balance. A pinch is fine, but the main balancing act is between salt and vinegar.
• Don’t forget to taste and tweak. Barszcz is all about balance.

  Adjust salt, acid, and a touch of sweet at the very end.

Variations You Can Try

• Clear Christmas Barszcz: Strain the soup and serve it in cups with tiny mushroom-filled dumplings (uszka). Keep it dairy-free for a traditional Christmas Eve vibe.
• Hearty Everyday Version: Leave the vegetables in and add diced boiled potatoes, white beans, or shredded cabbage for a fuller meal.
• Roasted Beet Twist: Roast whole beets until tender, then peel and slice into the soup. You’ll get a deeper, slightly smoky sweetness.
• Fermented Beet Starter (Zakwas): If you like projects, ferment beet slices with garlic, bay, and rye bread crust in salted water for several days.

  Use the liquid to sour the soup naturally.

• Meaty Option: Use a light beef or pork broth and add a few slices of kielbasa just before serving for a comforting, smoky note.
• Herb Focus: Swap dill for fresh marjoram or add a pinch of dried marjoram during simmering, a classic Polish touch.

FAQ

Can I use canned beets?

Yes, in a pinch. Use unsweetened canned beets and reduce the simmer time. You’ll lose a bit of freshness and color intensity, but it still works.

Adjust the vinegar and salt carefully, since canned vegetables can be seasoned.

How do I keep the color bright?

Use fresh, firm beets and avoid prolonged boiling. Gentle simmering preserves the deep red color. A splash of vinegar toward the end helps stabilize the hue.

What if my soup is too sweet?

Add more vinegar and a pinch of salt.

Taste, then adjust in small steps until the soup feels lively and balanced. Avoid adding more sugar or sweet vegetables.

Is this traditionally vegetarian?

It depends on the occasion. Everyday barszcz is often vegetarian, especially during holidays that avoid meat.

Many families also make it with chicken or beef broth for a richer flavor.

Can I make it in advance?

Absolutely. Barszcz actually improves after a night in the fridge. Reheat gently and adjust the seasoning before serving, since flavors soften as it rests.

What should I serve with it?

For a light meal, serve with rye bread and a dollop of sour cream.

For something more filling, add boiled potatoes, uszka dumplings, or pierogi on the side.

Final Thoughts

Polish Beet Soup is proof that simple ingredients can taste extraordinary with a few smart touches. Keep the seasoning balanced, simmer gently, and let the soup rest a bit before serving. Whether you ladle it clear into cups or make it hearty with potatoes and herbs, it brings color and warmth to the table.

It’s easy to love, easy to share, and even easier to make again.