Barszcz Czerwony (Polish Beetroot Soup)
A deep ruby, sweet and sour beetroot soup that smells earthy and warm. Serve it in mugs or with a few small dumplings.
- Time1 hr 10
- LevelEasy
- Costabout £0.62 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the carrots, parsnip, onion, bay leaves, allspice, stock cube and water in a large pan. Bring to the boil and simmer for 30 minutes.
30 min - 2
Strain out the vegetables and return the stock to the pan. Add the grated beetroot and garlic and warm gently for 20 minutes. Do not boil hard or the colour turns brown.
20 min - 3
Strain again through a fine sieve. The soup should be a clear, bright red.
- 4
Stir in the vinegar, sugar, marjoram and salt. Taste and add a little more vinegar if you want it sharper.
- 5
Serve very hot in mugs or bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.