Clear Beet Soup with Rye Bread & Salad
Bright, tangy Polish barszcz — a clear beet broth sipped hot with crusty dark rye bread, fresh salad, and roasted garlic. Ready in under 30 minutes with a jarred beet broth shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 95
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Pour beet juice into a pot and bring to a simmer over medium heat, about 3 minutes.
Step 2
Add grated fresh beets and simmer 8–10 minutes until the broth is fragrant and earthy.
Step 3
Stir in vinegar and a pinch of salt. Taste and adjust seasoning — the broth should pop with tang.
Step 4
Toss whole garlic cloves with a drizzle of oil, then roast in a toaster oven or skillet over medium-high for 5 minutes until golden.
Step 5
Toast the rye bread until edges are crisp. Toss salad greens with a pinch of salt and a splash of vinegar.
Step 6
Ladle the soup into bowls. Serve with rye bread, roasted garlic, and fresh salad on the side.
Tools you’ll need
- large pot
- grater
- wooden spoon
- ladle
- toaster oven or skillet
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