Barszcz Czerwony (Beet Soup) with Potatoes

Ingredients

• 1 lb Beets
• 1 Carrot
• 1 Onion
• 1 lb Potato
• 6 cups Vegetable Broth
• 2 tbsp Lemon Juice
• 1 tsp Sugar
• 1 Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 tbsp Sour Cream

Instructions

1. 1Peel the 1 lb beets, 1 carrot, 1 onion, and 1 lb potatoes. Cut the beets into 1-inch cubes. Cut the carrot into 1/2-inch thick rounds. Cut the onion into 1-inch pieces. Cut the potatoes into 1-inch cubes.
2. 2Place the cut 1 lb beets, 1 carrot, 1 onion, and 1 lb potatoes into a large heavy-bottomed pot.
3. 3Pour in the 6 cups of vegetable broth. Add the 2 tbsp lemon juice, 1 tsp sugar, 1 bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Stir everything together.
4. 4Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 45 minutes. The vegetables are tender when a fork easily pierces them.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Ladle the hot soup into bowls. Serve immediately with a dollop of 4 tbsp sour cream on top.

Substitutions

Related Guides