Quick Beet Soup with Rye & Garlic
Vibrant barszcz czerwony—a Polish clear beet soup—ready in 15 minutes. Served with crispy dark rye, creamy salo, and sharp garlic for a complete, rustic bowl.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 5g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Drain canned beets and slice them 1/4-inch thick; if roasted, trim and slice thin.
Step 2
Heat broth in a pot over medium-high until it reaches a gentle boil, about 2 minutes.
Step 3
Add beet slices and vinegar, stir, then simmer uncovered for 6–8 minutes until broth is deep crimson.
Step 4
Toast rye bread slices in a dry skillet over medium heat until golden and crispy, about 2 minutes per side.
Step 5
Warm salo in the same skillet 30 seconds per side until edges curl slightly, then break into shards.
Step 6
Ladle soup into bowls, top each with rye bread, salo shards, chopped green onions, and a raw garlic clove to slice over.
Tools you’ll need
- large pot
- chef's knife
- cutting board
- 12-inch skillet
- ladle
- spoon
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.
