Barszcz Z Fasolą

Name: Barszcz Z Fasolą
Prep time: 12 h 12 min
Cook time: 1 h 50 min
Total time: 14 h 2 min
Cuisine: Polish
Ingredients: 700 g Beetroot, peeled and grated; 250 g White bean, dried; 200 g Carrot, peeled; 100 g Parsley root, peeled; 150 g Celeriac, peeled; 120 g Leek, trimmed and rinsed; 100 g Onion, peeled; 12 g Garlic, crushed; 50 g Tomato paste; 1 g Bay leaf; 1 g Allspice berry; 3 g Marjoram, dried; 120 g Sour cream, chilled; 12 g Salt; 2 g Black pepper, ground; 3500 ml Water, divided; 8 g Sugar

Barszcz Z Fasolą · ready in 14 h 2 min · 6 servings · 313 kcal per serving · medium · 17 ingredients

A hearty Polish beet soup where tender white beans soak up the earthy sweetness of beets, finished with garlic, marjoram, and cool sour cream.

Prep: 12 h 12 min
Cook: 1 h 50 min
Total: 14 h 2 min
Serves: 6
kcal: 313
Difficulty: medium

Polish Main dishes Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

700 gBeetroot, peeled and grated
250 gWhite bean, dried
200 gCarrot, peeled
100 gParsley root, peeled
150 gCeleriac, peeled
120 gLeek, trimmed and rinsed
100 gOnion, peeled
12 gGarlic, crushed
50 gTomato paste
1 gBay leaf
1 gAllspice berry
3 gMarjoram, dried
120 gSour cream, chilled (to serve)
12 gSalt
2 gBlack pepper, ground
3500 mlWater, divided
8 gSugar

Equipment

stovetop, measuring scale, large pot, small pot, grater, knife, cutting board, sieve, bowl, ladle, spoon, garlic press

Instructions

Gather Equipment
Gather measured ingredients and set out a large pot, small pot, grater, knife, board, sieve, bowl, ladle, and spoon. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
Soak Beans
Cover the white beans with 1000 ml cold water and soak 8-12 hours, then drain before cooking. · 12 h
What to look for: Beans look plumper and the soaking water is cloudy.
Cook Beans
Simmer the drained beans in 900 ml fresh water until just tender and still whole, then drain and reserve. · 45 min
What to look for: Beans hold their shape and the skins are not bursting.
Make Broth
Simmer carrot, parsley root, celeriac, leek, onion, bay leaf, and allspice in 1600 ml water until the broth tastes sweet. · 35 min
What to look for: Vegetables are soft and the broth is pale golden.
Strain Broth
Strain the broth, keep the cooked carrot for dicing, and discard the spent vegetables, bay leaf, and allspice. · 5 min
What to look for: Clear vegetable broth is separated from the cooked vegetables.
Add Beetroot
Add grated raw beetroot to the strained broth and simmer gently for 15 minutes, avoiding a rolling boil to keep the color bright. · 15 min
What to look for: Soup turns deep ruby red with small gentle bubbles.
Add Beans
Dice the cooked carrot, stir it in with cooked beans and tomato paste, then simmer gently until the flavors join. · 10 min
What to look for: Beans are evenly suspended and tomato paste is fully dissolved.
Season Soup
Stir in crushed garlic, marjoram, salt, black pepper, and sugar; adjust until the beet sweetness tastes lively and balanced. · 5 min
What to look for: Marjoram floats lightly and the soup smells garlicky and herbal.
Serve Hot
Ladle the hot barszcz into bowls and top each portion with sour cream just before serving. · 2 min
What to look for: A white dollop of sour cream contrasts with the ruby soup.

Nutrition (per serving)

kcal	313
Protein	14 g
Carbohydrates	53 g
of which sugars	16 g
Fat	5 g
of which saturated	2 g
Fibre	13 g
Sodium	959 mg

Nutri-ScoreA

Allergens

Contains: milk, celery

Ingredient substitutions

Carrot

Parsley root: The broth will be less sweet and more herbal.

Parsley root

Celeriac: Use only if a deeper celery-like broth flavor is welcome.

Celeriac

Parsley root: The broth will taste lighter and less celery-like.

Leek

Onion: The broth will be sharper and less delicate.

Onion

Leek: The broth will be milder and slightly sweeter.

Bay leaf

Allspice berry: Use sparingly; it gives warmth but not the same leafy aroma.