Clear Beet Soup with Rye Bread
Polish barszcz czerwony: a jewel-bright, tangy beetroot broth that's vegetal and clean, not heavy. Serve with torn rye bread for dunking.
- Total time
- 25 min
- Servings
- 4
- Calories
- 95
- Protein
- 3g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Add chopped beets, broth, vinegar, and bay leaf to a pot. Bring to boil over high heat, then reduce to medium.
Step 2
Simmer 15 minutes until beets are completely tender and liquid is deep crimson.
Step 3
Carefully pour soup through a fine-mesh sieve into a bowl, pressing gently on beets to extract liquid. Discard solids.
Step 4
Return clear broth to pot. Taste and adjust vinegar or salt as needed — it should be tangy and bright.
Step 5
Warm soup gently over medium heat. Toast rye bread in a separate skillet or toaster until edges are crisp.
Step 6
Ladle soup into bowls, garnish with dill, and serve with torn rye bread on the side for dunking.
Tools you’ll need
- large pot (4-quart minimum)
- fine-mesh sieve or strainer
- bowl for straining
- spoon for pressing
- skillet or toaster (for bread)
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
