QiMeal
Barszcz Czerwony Zabielany
Barszcz Czerwony Zabielany · ready in 1 h 27 min · 5 servings · 306 kcal per serving · medium · 17 ingredients
A homely Polish creamed beet soup: earthy, gently sour, scented with marjoram, and softened with tempered sour cream.
- Prep
- 15 min
- Cook
- 1 h 12 min
- Total
- 1 h 27 min
- Serves
- 5
- kcal
- 306
- Difficulty
- medium
Ingredients · 5 servings
- 1500 mlChicken broth
- 700 gBeetroot, peeled and coarsely grated
- 120 gCarrot, peeled and halved
- 80 gParsley root, peeled and halved
- 120 gCeleriac, peeled and cut into chunks
- 80 gLeek, cleaned and split lengthwise
- 100 gOnion, peeled and halved
- 2 cloveGarlic, crushed
- 200 gSour cream, 18 percent fat
- 10 gDried mushroom, rinsed
- 1 ½ tspMarjoram, dried
- 2 tbspVinegar
- 600 gPotato, peeled
- 1200 mlWater, for boiling potato
- 2 tspSalt
- ½ tspBlack pepper, ground
- 1 pinchSugar
Equipment
stovetop, 4 l pot, second pot, grater, sieve, mixing bowl, whisk, ladle, peeler, knife, cutting board, spoon
Instructions
- Gather Tools
Gather measured ingredients; set out a 4 l pot, second pot, grater, sieve, bowl, whisk, ladle, peeler, knife, board, and spoon. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Simmer Broth
Combine chicken broth, carrot, parsley root, celeriac, leek, onion, and dried mushroom in the pot; simmer gently for 45 minutes. · 45 min
What to look for: The broth trembles gently with small bubbles at the edge.
- Prepare Beetroot
Peel beetroot and garlic while the broth cooks; grate beetroot coarsely and crush garlic so both are ready for the strained broth. · 12 min
What to look for: The beetroot is in moist shreds and the garlic is crushed.
- Strain Broth
Strain the broth into a clean pot, pressing the vegetables lightly; discard the spent vegetables and mushrooms after extracting flavor. · 3 min
What to look for: The broth is clear, golden, and free of vegetable pieces.
- Boil Potato
Boil peeled potato in salted water until tender, then drain and keep warm for serving under the soup. · 20 min
What to look for: The potato pieces look matte and hold their shape.
- Simmer Beetroot
Add grated beetroot and crushed garlic to the strained broth; keep at a very low simmer for 15 minutes and do not let it boil. · 15 min
What to look for: The liquid turns deep red with only faint movement on the surface.
- Season Soup
Season with vinegar, marjoram, salt, black pepper, and sugar; stir until the sharpness tastes balanced and the beet aroma opens. · 4 min
What to look for: The soup smells earthy, lightly sour, and herbal.
- Temper Cream
Whisk sour cream in a bowl while adding 3 ladles of hot beet broth gradually; continue until the cream is smooth and warm. · 5 min
What to look for: The sour cream mixture is pink, glossy, and lump-free.
- Cream Off Heat
Remove the pot from heat, stir in the tempered sour cream, and warm only gently if needed; do not boil after the cream is added. · 2 min
What to look for: The soup becomes lighter crimson and stays smooth.
- Serve Hot
Place warm boiled potato in bowls and ladle the pink creamed barszcz over it; serve hot while the beet color is bright. · 3 min
What to look for: Each bowl has potato covered with smooth pink-red soup.
Nutrition (per serving)
| kcal | 306 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 49 g |
| of which sugars | 16 g |
| Fat | 9 g |
| of which saturated | 5 g |
| Fibre | 10 g |
| Sodium | 2179 mg |
Nutri-ScoreB
Allergens
Contains: milk, celery
Ingredient substitutions
Chicken broth
- Water: Use only if broth is unavailable; the soup will be lighter and less savory.
Carrot
- Parsley root: Adds a paler, more herbal sweetness than carrot.
Parsley root
- Celeriac: Use when parsley root is unavailable; the broth will taste rounder and more celery-like.
Celeriac
- Parsley root: Keeps the broth traditional but makes it less celery-scented.
Leek
- Onion: Use a smaller amount because onion is sharper than leek.
Onion
- Leek: Gives a softer allium flavor in the broth.
