Lunche for 6

Barszcz Beet Soup

Name: Barszcz Beet Soup
Total time: 30 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 tbsp salted butter; 1 onion; 4 cloves garlic; 4 beets; 2 carrots; 1 stalk celery; 2 whole allspice berries; 1 bay leaf; 4 cup beef stock; 2 tbsp apple cider vinegar; 1 tsp sugar; 1/4 tsp ground black pepper; 1 pinch salt; sour cream and dill

Beets and root vegetables simmer in beef stock with vinegar and spices for a bright, savory Polish-style soup.

$1.01per serving $

30 minstart to table

6servings

Eastern European Budget Lunches Cold-weather comfort Winter

Ingredients

1 tbsp salted butter
1 onion
4 cloves garlic
4 beets
2 carrots
1 stalk celery
2 whole allspice berries
1 bay leaf
4 cup beef stock
2 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp ground black pepper
1 pinch salt
sour cream and dill

Steps

Melt the butter in a 5-quart pot over medium heat and cook onion, garlic, carrots, and celery for 5 minutes.
Add sliced beets, allspice berries, bay leaf, salt, and pepper, then stir for 2 minutes.
Pour in the beef stock and bring the soup to a boil.
Lower the heat, cover the pot, and simmer for 18 minutes, until the beets are tender.
Remove the allspice berries and bay leaf, then stir in vinegar and sugar.
Serve the soup with sour cream and dill if using.