Polish Borscht (Barszcz)
5.0 from 1 reviews
Recipe type: Soup
Author: Jillian
  • 8 medium beets, scrubbed (not peeled) rough ends cut off
  • 2 onions, rough chopped
  • 3 medium celery root, rough chopped
  • 3 large carrots, rough chopped
  • 1/2 head cabbage, thick sliced
  • 1 tsp dried parsley
  • 1/2 tsp caraway seeds
  • 1 tsp dried dill
  • 11/2 tsp kosher salt
  • 2 bay leaves
  • 8 peppercorns
  • 1-2 Tbsp vinegar (you can use lemon juice) for bowls
  • Small bunch parsley, chopped for bowls
  • 4-6 dollops of yogurt cream or sour cream for bowls
  1. Put the beets, onions, celery root, carrots, cabbage, dill, salt, bay leaves, caraway seeds, and peppercorns in a pot with enough water to cover by 2 inches
  2. Bring to boil
  3. Turn down to simmer for 1 hour
  4. Remove from heat
  5. Strain the broth
  6. Put broth back on the stove
  7. Give all veggies except beets to chickens, or compost
  8. Peel the beets
  9. rough chop the beets, or cut into bite sized matchsticks
  10. Add beets back to broth
  11. Simmer for 10 minutes
  12. Check seasoning and add more salt or pepper if needed
  13. Ladle into bowl
  14. Drizzle vinegar or lemon juice to taste (I used white balsamic vinegar)
  15. Put a dollop of yogurt cheese or sour cream in bowl
  16. Sprinkle plenty of fresh dill on top
  17. Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/01/11/polish-borscht-barszcz-with-yogurt-cream-and-fresh-dill/