Here’s the recipe we use to make Polish Barszcz / Beetroot Soup. We almost always include this soup as part of our Wigilia / Christmas Eve Dinner, served with wild-mushroom-filled ‘little-ear’ dumplings (uszka) floating in the soup.
Polish Beetroot Soup
5 beetroots, grated
500g tomatoes, halved
1 clove garlic, chopped
1 onion, chopped
2 tablespoons sunflower oil
500ml vegetable stock
Cut the tomatoes in half and place in an ovenproof dish. Add the garlic on top and drizzle over half the oil. Roast for 30 minutes at 200C until soft. Remove from oven and put tomatoes through a sieve to remove the skin and pips. Fry the onion lightly until soft. Add the beetroot and vegetable stock and bring to the boil. Season with salt and black pepper. Simmer over a low heat for 15 minutes until the beetroot is tender. Serve with or without uszka!
Notes: You could if you felt inclined consider substituting the Uszka (Polish dumplings) with cubed feta-style cheese. Or indeed add a touch of Polish Vodka to this soup to give it an extra kick.
Related content on Polish Poland:
- A recipe for traditional Polish Tomato and Wild Mushroom Soup.