Barszcz Czerwony czysty

Name: Barszcz Czerwony czysty
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Polish
Ingredients: 900 g Beetroot, raw and grated; 150 g Carrot, peeled and chopped; 120 g Parsley root, peeled and chopped; 120 g Leek, trimmed and sliced; 12 g Garlic, crushed; 10 g Dried mushroom, rinsed; 2 Bay leaf; 6 Allspice berry; 500 ml Beet ferment; 15 ml Vinegar; 2 g Marjoram, dried; 10 g Salt; 2 g Black pepper, freshly ground; 1.8 L Water; 8 g Sugar

Barszcz Czerwony czysty · ready in 1 h 5 min · 6 servings · 135 kcal per serving · medium · 15 ingredients

A clear Polish beetroot borscht with a jewel-red color, earthy sweetness, mushroom depth, and the clean sour lift of traditional beet ferment.

Prep: 20 min
Cook: 45 min
Total: 1 h 5 min
Serves: 6
kcal: 135
Difficulty: medium

Polish Soups Vegetarian Vegan Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

900 gBeetroot, raw and grated
150 gCarrot, peeled and chopped
120 gParsley root, peeled and chopped
120 gLeek, trimmed and sliced
12 gGarlic, crushed
10 gDried mushroom, rinsed
2Bay leaf
6Allspice berry
500 mlBeet ferment
15 mlVinegar
2 gMarjoram, dried
10 gSalt
2 gBlack pepper, freshly ground
1.8 LWater
8 gSugar

Equipment

stovetop, large pot, grater, mixing bowl, ladle, fine-mesh sieve, cutting board, knife, serving cups, lid, soup bowls

Instructions

Prepare Station
Gather the measured ingredients, large pot, grater, bowl, ladle, fine-mesh sieve, cutting board, knife, and serving cups. · 10 min
What to look for: All ingredients and tools are within reach.
Simmer Broth
Simmer carrot, parsley root, leek, garlic, and dried mushroom in water for 30 minutes, keeping the surface gentle and never rolling. · 30 min
What to look for: Small bubbles rise slowly and the vegetables soften.
Grate Beetroot
Grate the raw beetroot into a bowl while the broth simmers, keeping the shreds fine so they release color quickly. · 8 min
What to look for: The beetroot is juicy, finely shredded, and deep red.
Strain Vegetables
Strain the vegetable broth through the fine-mesh sieve into a clean pot, pressing lightly without forcing cloudy solids through. · 5 min
What to look for: The broth looks clear and lightly golden.
Warm Beetroot
Add grated beetroot to the strained broth and heat gently for 7 minutes without boiling, so the color stays bright ruby red. · 7 min
What to look for: The liquid turns vivid red and remains clear.
Steep Spices
Remove the pot from heat, add bay leaf, allspice berry, and marjoram, then steep for 15 minutes with the pot covered. · 15 min
What to look for: The aroma is warm, herbal, and gently spiced.
Strain And Season
Strain the borscht again, stir in beet ferment and vinegar, then balance with salt, sugar, and black pepper. · 5 min
What to look for: The soup is clear, jewel-red, and glossy.
Serve Immediately
Serve the clear barszcz hot in cups or bowls at once, and do not re-boil after adding the beet ferment. · 3 min
What to look for: Each serving is bright red, clear, and steaming.

Nutrition (per serving)

kcal	135
Protein	5 g
Carbohydrates	28 g
of which sugars	15 g
Fat	1 g
of which saturated	0 g
Fibre	7 g
Sodium	1054 mg

Nutri-ScoreA

Allergens

Contains: sulphites

Ingredient substitutions

Carrot

Parsley root: Adds less sweetness and more rooty, herbal depth.

Parsley root

Carrot: Makes the broth sweeter and less herbal.

Leek

Garlic: Use only a little extra garlic; it will not give the same soft vegetable sweetness.

Dried mushroom

Parsley root: Keeps the broth savory but removes the traditional mushroom depth.

Beet ferment

Vinegar: Use only when beet ferment is unavailable; the soup will be sharper and less rounded.

Vinegar

Beet ferment: Adds gentler acidity and keeps the flavor closer to traditional kwas buraczany.