I love making Christmas barszcz – Beetroot soup. You can’t cook Polish food without it. Barszcz is served on Christmas Eve and it is usually clear (we make different kinds of barszcz) served with uszka (mini dumplings with mushrooms) and it is hard to imagine Christmas Eve without it.

The base of the soup is beets. Traditionally the clear barszcz is vegetarian or vegan. We use vegetables broth with some mushroom broth. Traditionally Barszcz requires a sour – fermented base (which great for digestion) made of sliced raw beets, which are fermented for 4 days. Then the sour base is mixed with the broth and cooked with the rest of vegetables.

I did not use the sour base for this recipe; I added apple cider on the end for a bit of sour taste. Lots of my friend buy pickled beets at the grocery store and add the water for it to the soup on the end, which works just fine for many. The main spices for barszcz are marjoram, garlic, some dill and mushroom broth.

I will follow with the recipe for beet sour base, which I call beet kvas. It is super healthy and very easy to make. It is very beneficial to drink kvas every day because it provides probiotics.

Polish beet soup

Ingredients:

6 medium beets

1 ½ onion

½ stalk of celery

4 carrots

3 parsnips

1 celery root

3 T garlic powder

3 T onion powder

2 T dry marjoram

3 T dried basil

3 T dried dill

1 T black pepper

3 T apple cider vinegar

2 T avocado oil

Instructions:

Wash all vegetables.

1. Cut all vegetables in small pieces
2. Brown onion with 2 T avocado oil
3. Add other vegetables.
4. Add water
5. Add bullion
6. Cook for 4 h
7. 1 h before add all spices
8. 10 min before the soup is done add and 3 T apple cider vinegar
9. Strain all vegetables for a clear beet soup.

Enjoy!

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In Health

Angie

Beet soup is perfect recipe you can use in my Winter Detox Program! Beets are amazing for the liver! Click on the image!