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Assiette creuse de barszcz czerwony, soupe de betterave polonaise rouge rubis et limpide, avec des uszka et de l'aneth, à côté de betteraves, d'une tête d'ail, d'une bougie et d'un pain de seigle, sur une nappe brodée dans une cuisine de campagne en Pologne
Team Curcuma

Barszcz czerwony (Polish beetroot soup)

Poland's clear ruby-red beetroot broth, scented with garlic, marjoram and allspice and sharpened with a touch of lemon.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings : 6 people
Course : Starter, soup
Cuisine : Polish
Calories : 70
Ingredients Préparation Notes

Ingredients
  

  • 1 kg raw beetroot about 6 medium
  • 2 litres vegetable stock
  • 1 carrot
  • 100 g celeriac
  • 1 onion
  • 15 g dried mushrooms optional
  • 4 cloves garlic
  • 4 allspice berries
  • 2 bay leaves
  • 1 tsp dried marjoram
  • 1 lemon juice only
  • 1 tsp sugar
  • salt
  • black pepper

Préparation
 

  1. Peel the beetroot and slice thinly. Peel the carrot, celeriac and onion and cut them into chunks.
  2. Put the vegetables, dried mushrooms, allspice and bay leaves in a large pan with the stock. Bring to a simmer and cook for 45 minutes over a low heat, without letting it boil hard.
  3. Add the crushed garlic and marjoram, turn off the heat and leave to infuse for 10 minutes, covered.
  4. Strain the broth through a fine sieve, pressing the vegetables lightly.
  5. Season with lemon juice, sugar, salt and pepper to get a balanced sweet and sour taste.
  6. Reheat gently without boiling and serve in shallow bowls with uszka, or in cups.

Notes

Never let the barszcz boil once the acidity has been added: it would lose its lovely ruby colour. Reheat it gently, just to a simmer.