10-Min Barszcz Czerwony with Rye Bread
Clear, jewel-bright Polish beetroot soup ready in 10 minutes using jarred beets and beef broth. Serve with a thick slice of rye bread for the classic pairing.
- Total time
- 10 min
- Servings
- 2
- Calories
- 95
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Pour broth into a pot and bring to a boil over high heat.
Step 2
Drain beets, slice them into thin matchsticks, and add to boiling broth.
Step 3
Add vinegar, bay leaf, dill, and caraway seeds. Reduce heat to medium and simmer 3 minutes.
Step 4
Taste and adjust salt and pepper until balanced and bright.
Step 5
Toast rye bread slices in a dry skillet over medium heat until edges crisp, ~90 seconds per side.
Step 6
Ladle soup into bowls, remove bay leaf, and serve alongside warm rye bread.
Tools you’ll need
- large pot with lid
- skillet
- knife
- slotted spoon
- ladle
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