20-Min Barszcz — Polish Beet Soup with Rye Bread
Clear, jewel-bright beet broth spiked with vinegar and garlic, served with sour cream, rye bread, and fresh green onions. Ready in 20 minutes—no slow simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 142
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Peel and grate the beets on the large holes of a box grater directly into a large pot.
Step 2
Pour in the vegetable broth and bring to a boil over high heat, stirring occasionally.
Step 3
Add minced garlic and red wine vinegar, then reduce heat to medium and simmer for 8 minutes.
Step 4
Taste and adjust vinegar or salt as needed—the broth should taste bright and slightly tangy.
Step 5
Ladle into bowls and top each with a dollop of sour cream and a scatter of fresh green onions.
Step 6
Serve hot with toasted rye bread on the side for dipping.
Tools you’ll need
- box grater
- large pot
- ladle
- wooden spoon
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