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    Home » Recipes » Polish Recipes

    Polish Barszcz Soup Recipe

    December 22, 2016 By Monika Last Updated December 4, 2023 13 Comments

    Jump to Recipe

    Polish barszcz soup is a clear beet broth, slightly sour, sweet, earthy and peppery, with a hint of garlic and wild mushrooms. It requires few ingredients and is incredibly easy to make. Ready in under an hour!

    Polish borscht with Christmas uszka dumplings on white plate with uszka in bowl and pine tree branch on red cloth.

    Barszcz soup has a mildly sweet and sour flavour and a deep ruby red colour. It has a long tradition in Polish cuisine and every family has their own unique way of preparing it.

    Traditional Polish borscht is usually made using a fermented beet mixture, called 'zakwas', which gives barszcz its distinctive sour flavour. Since zakwas takes days to mature I used pickled beets in this barszcz recipe instead. Pickled beets add acidity as well as a little sweetness, which produces delicious results!

    What is barszcz soup

    Barszcz (pronounced 'BAR-shch), is a type of borscht (beet soup) that's served as a clear broth (which is why it is also called 'barszcz czysty', which means 'clear borscht'). It is also known as 'barszcz czerwony' (meaning 'red borscht', to distinguish it from 'white borscht', a traditional soup made at Easter), as well as 'barszcz wigilijny' ('Christmas Eve borscht').

    The name 'barszcz' comes from a sour tasting plant with the same name ('cow parsnip' in English) which was the original ingredient used to make this soup.

    How is barszcz different from Ukrainian borscht

    Although both are made using beets these soups are not the same.

    Traditional barszcz is made using very few ingredients, is always vegetarian and served as a clear broth. It is very different from the hearty, filling Ukrainian borscht (also popular in Poland) which is made using beets and other vegetables including cabbage, as well as beans and can also be made with meat.

    Unlike Polish barszcz soup, Ukrainian-style borscht is usually served with sour cream (a popular soup ingredient in Polish cuisine).

    Barszcz soup ingredients and substitutions

    Polish borscht soup ingredients in individual dishes.
    Barszcz soup ingredients.
    • Beets: use fresh, not ready-cooked from the store.
    • Pickled beets and brine.
    • Other vegetables: onion, celery (or a small piece of celery root, peeled), garlic.
    • Porcini mushrooms: use either dried porcini ('borowiki' in Polish) or mushroom water used in preparing uszka dumplings (see Instructions for details).
    • Allspice berries: this spice is used in many traditional Polish dishes.
    • Vinegar: White wine vinegar or distilled malt vinegar (as an option use in combination with balsamic vinegar).
    • Soy sauce: adds richness and depth of flavour.
    • Water.
    • Butter: for a vegan alternative use plant butter.
    • Salt and pepper: add to taste.

    Step-by-step recipe instructions

    1.Prepare mushrooms: Rinse the porcini mushrooms (if using) under cold water and rub briefly with your fingertips to remove any grit.

    2. Combine ingredients: Place the beets, pickled beets, onion, ½ garlic clove, celery, allspice berries and mushrooms (or use 1-2 quarters of a cup of mushroom water from making the uszka dumplings) in a large pot.

    Pieces of beetroot, onion, grated beet, celery, garlic clove and wild mushrooms in large pot.

    3. Cook: Pour in the water and beet brine, add the allspice, salt and pepper, cover and bring to the boil, then simmer for about 50 minutes or until the vegetables are tender. Remove from the heat.

    Onion, pieces of beetroot, wild mushrooms and celery stalk in large pot with water.

    4. Remove vegetables: Using a slotted spoon remove the vegetables from the pot. Add the vinegar, butter, remaining garlic (grated), adjust the seasoning as needed and serve the broth only.

    Pieces of beetroot inside large pot with water and steam coming out.

    How is barszcz served in Poland

    • On Christmas Eve (Polish Wigilia)

    Polish barszcz is always served hot, with mushroom dumplings ('uszka'). It is usually served as the first of 12 traditional Christmas Eve dishes. (See also wild mushroom soup which in some regions of Poland is served as an alternative to barszcz).

    • Throughout the year

    Poles love this soup so much they prepare it throughout the year and serve with meat or mushroom 'krokiety', mushroom croquettes or meat-filled pastry called 'paszteciki'.

    • Leftovers

    Leftover barszcz can be enjoyed on its own as a nourishing hot broth served in a cup (it tastes delicious with Christmas day leftovers!).

    Beetroot soup with beetroot pieces in white bowl on top of white plate with spoon to the right.

    Top tips

    • I do NOT recommend using ready cooked beets from the store to make beet barszcz.
    • Use either 2-3 large dried porcini mushrooms or one or two quarters of a cup of water from cooking the mushrooms (used for making mushroom dumplings).
    • Although soy sauce is not a traditional ingredient it is a good idea to use it in a barszcz recipe. Soy sauce complements the beetroot, adding complexity and enhancing the flavour.
    • Serve hot.
    • Refrigerate for up to 4 days.
    • Freeze for up to 3 months.

    What to do with beets from barszcz

    Beets used to make Polish borscht can be turned into shredded beets. Simply grate them coarsely, add lemon juice/sour cream, knob of butter, stir and serve hot alongside a meat-and-potato meal. You could also use them in Polish cold beet salad.

    More soups with beets to try next

    • Beetroot Fennel Soup with Kale
    • Polish Chilled Beet Soup
    • Beet Greens Vegetable Soup

    See also these other traditional Polish recipes!

    Recipe

    Polish borscht with Christmas uszka dumplings on white plate with uszka in bowl and pine tree branch on red cloth.

    Polish Barszcz Soup Recipe

    Polish barszcz soup is a clear beet broth, slightly sour, sweet, earthy and peppery, with a hint of garlic and wild mushrooms. It requires few ingredients and is incredibly easy to make. Ready in under an hour!
    4.80 from 5 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: Polish, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 55kcal
    Author: Monika Dabrowski

    Equipment

    • Large pot

    Ingredients

    • 4 medium beets peeled, cut in half
    • 2 small pickled beets chopped or coarsely grated
    • ¼ cup (60 ml) brine from pickled beets
    • 1 small celery stalk or small piece of celery root, peeled
    • 1 onion peeled
    • 1 garlic clove peeled, cut in half
    • 3 large pieces dried porcini mushrooms rinsed, *see Notes below
    • 2 allspice berries
    • 1-2 tablespoons white wine vinegar or a mixture of white and balsamic vinegars, add to taste
    • 6 cups (1500 ml) water
    • ½-⅔ tablespoon coarse sea salt plus pepper to taste
    • 1 tablespoon butter or vegan spread
    • 1½ tablespoons soy sauce or to taste

    Instructions

    • Prepare mushrooms: Rinse the porcini mushrooms (if using) under cold water and rub briefly with your fingertips to remove any grit.
    • Combine ingredients: Place the beets, pickled beets, onion, ½ garlic clove, celery, allspice berries and mushrooms (or use 1-2 quarters of a cup of mushroom water from making the uszka dumplings) in a large pot.
    • Cook: Pour in the water and beet brine, add the allspice, salt and pepper, cover and bring to the boil, then simmer for about 50 minutes or until the vegetables are tender. Remove from the heat.
    • Remove vegetables: Using a slotted spoon remove the vegetables from the pot. Add the vinegar, butter, soy sauce and remaining garlic (grated), adjust the seasoning as needed and serve.

    Notes

    • I do NOT recommend using ready cooked bought beets to make this recipe.
    • *If you make Polish uszka to go with this barszcz reserve the water from cooking the mushrooms and add it into this soup.  One or two quarters of a cup will suffice.  If you choose this method you won't need to add any mushrooms to the borscht. 
    • Although soy sauce is not a traditional ingredient it is a good idea to use it in this recipe.  Soy sauce complements the beetroot, adding complexity and more depth to the overall flavour.
    • Serve only the broth.
    • Refrigerate for up to 4 days.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 55kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 918mg | Potassium: 238mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    Have you made this traditional Polish barszcz soup recipe? I'd love to know how it turned out for you. Do you have your own tried and tested way of making this recipe? Let me know in the comments below, thanks!

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    Comments

      4.80 from 5 votes (3 ratings without comment)

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    1. Katie says

      November 27, 2024 at 3:20 pm

      5 stars
      Made this for Wigilia last year and it came out perfectly!! I will definitely be using this recipe again this year as well.

      Reply
      • Monika says

        November 28, 2024 at 1:15 pm

        Great to know you enjoyed it:)

        Reply
    2. Darien says

      December 23, 2023 at 9:37 pm

      4 stars
      Is the serving size correct in this recipe? It says 8 servings but I've just made it following the recipe exactly and I only have enough for 4 servings.

      Reply
      • Monika says

        December 24, 2023 at 10:21 am

        Thank you for bringing this up. I am sorry this didn't turn out exactly as expected. I usually serve small amounts of this soup as it's always followed by other dishes so this is what determines portion size for me. But I understand that this may be too small for many people. I will include a note about this and adjust the number of servings.

        Reply
    3. Holly Risselada says

      May 13, 2018 at 3:26 pm

      Would love to make this soup, but I don't know what marinated beets are. I live in America and the only thing that comes to mind are canned beets that have been picked. Is this right?

      Reply
      • Monika says

        May 13, 2018 at 6:56 pm

        Thanks for getting in touch! Pickled beets is probably just another way of saying marinated beets, would be my guess so I think they should be fine. Make sure there is vinegar or similar in the brine (something acidic). Hope the recipe turns out well for you. Do let me know, thanks!

        Reply
    4. Eb Gargano / easypeasyfoodie.com says

      December 27, 2016 at 8:42 pm

      Sounds delicious! I do so love hearing about the Christmas foodie traditions from other countries - totally fascinating!! I love beetroot soup, but have never had it like this before!! Thanks for linking up to #CookBlogShare!! Eb x

      Reply
      • Monika says

        December 27, 2016 at 10:49 pm

        Thanks Eb! I only cook this soup once a year and always really enjoy it, I don't think I'd like it as much if it was an everyday soup.

        Reply
    5. FrugalHausfrau says

      December 27, 2016 at 7:13 am

      I've only had borscht once but I plan to remedy that! This sounds lovely!

      Mollie

      Reply
      • Monika says

        December 27, 2016 at 8:47 am

        Thanks Mollie! I could have borscht every day:)

        Reply
    6. Ginger says

      December 23, 2016 at 6:27 pm

      LOVE LOVE LOVE borscht! And I can't wait for the pierogi ...

      Reply
      • Monika says

        December 23, 2016 at 6:37 pm

        Me too! I've just posted my Porcini Dumplings recipe. Sorry, no pierogi this year:(

        Reply
        • Ginger says

          December 23, 2016 at 7:34 pm

          Any dumpling will do! Smacznego!

          Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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