Beetroot Soup (Barszcz) with White Beans

Instructions

1. 1Peel the about 450 g of Beets. Cut the beets into 2.54 cm cubes. Peel the 1 medium Onion and chop it into small pieces. Peel the 1 medium Carrot and cut it into 1.27 cm pieces. Mince the 2 cloves of Garlic.
2. 2Heat the 1 tablespoon of Olive Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and the carrot pieces. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and looks translucent.
3. 3Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until it smells fragrant. Be careful not to let the garlic burn.
4. 4Add the about 450 g of beet cubes, the 6 cups of Vegetable Broth, the 1 can of White Beans (which should be drained and rinsed), and the 1 leaf Bay Leaf to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. The soup is ready when the beet cubes are easily pierced with a fork, meaning they are tender.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Stir in the 2 tablespoons of Lemon Juice. Add the 0.5 teaspoon of Salt and the 0.25 teaspoon of Black Pepper. Stir well to combine.
7. 7Serve the about 450 g of Beetroot Soup hot. You can garnish with fresh dill if you like, but it is optional.

Related Guides