Saucepan@saucepan · Shared this recipeFollowPolish · dinnerBarszcz Czerwony: Polish Red BorschtA clear, earthy Polish beet soup made with roasted vegetables, fermented beet juice, and aromatic spices, traditionally served on Christmas Eve.total1 hr 45 minprep10 mincook1 hr 35 minservings4Original recipe on polonist.comKeep this recipeAdd a copy of Barszcz Czerwony: Polish Red Borscht to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.9 lb beetroots, 400 g2 carrots, 5.5 oz, 160 g2 parsley roots, 5.5 oz, 160 g, can substitute for celery root0.5 lb white mushrooms, 220 g1 leek0.25 celery root, 3 oz, 85 g1 onion, any colour2 garlic cloves0.5 apple4 thyme or rosemary sprigs1 tbsp oil, olive oil or other3 tbsp white wine, can substitute for water4 bay leaves4 allspice berries4 juniper berries2 cloves2 smoked prunes, can substitute for regular prunes10 dried wild mushrooms, e.g. porcinis1 lq qt water, 1 litre2 cup beet kvass/fermented beet juice, roughly 500-600 ml, 1 portion from this recipe1 tsp dried marjoramBlack pepper, to tasteSalt, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 425°F (220°C).2Step 2: Thoroughly scrub the vegetables (beetroots, carrots, parsley roots, mushrooms, leek). Peel the celery root and the onion, leave the rest of the vegetables (and a half an apple) in the peel. Chop the veggies into chunks.3Step 3: Grab a large roasting pan, pour a tablespoon of oil in. Toss all the mushrooms, veggies, herb sprigs and garlic together into the roasting pan.4Step 4: Roast in the middle of the oven for 30 to 40 minutes, turning occasionally, until vegetables turn golden brown.5Step 5: Move the roasting pan onto the stove burner, over a medium heat. Add a few glugs of white wine to deglaze the pan (stirring and scraping up the brown bits for 2-3 minutes).6Step 6: Transfer everything into a cooking pot. Pour in 1 quart / 1 litre of water in, bring to a boil and reduce the heat to low.7Step 7: Add bay leaves, allspice & juniper berries, cloves, smoked prunes and dried wild mushrooms.8Step 8: Cover the pot with a lid (leaving a small gap) and cook for at least an hour.9Step 9: Pour the stock through a large fine sieve into another pot (or a large bowl), firmly pressing on to push out as much stock as possible. Skim off the fat.10Step 10: The soup is supposed to be clear, therefore we won't need the remaining vegetables. You can reuse them in another dish, but there won't be much flavour left in them. I usually sneak out one or two of those ultra soft carrots and beetroot pieces before discarding the rest.11Step 11: Pour in 2 cups of beet kvass / zakwas into a large cooking pot. You can skip the fermented beets, but I add them in. Pour in 3 cups (3/4 litre) of the stock we just cooked.12Step 12: Add in one teaspoon of dried marjoram and generously season with black pepper. Cook together on the lowest heat for 3-4 minutes, stirring occasionally. Have a taste - if it's too strong, add a little bit more stock.13Step 13: Cook together for another 30 minutes on a very low heat, making sure the soup doesn't boil at any point.14Step 14: Remove beetroots (if you added any with your beet zakwas), season with salt and pepper if necessary. If the flavour is too sour, add a little bit of sugar. You can use the remaining beetroot pieces as a garnish (optionally).15Step 15: Serve warm, on its own or with 'Uszka' dumplings.getsaucepan.com/r/c1c43e4b-1edb-40cd-8817-9e209b030d91 · Original: https://www.polonist.com/polish-red-borscht-vegan/
