How can I make my Borscht more flavorful?

Letting it rest overnight enhances the flavors significantly. Also, don’t be afraid to adjust the seasonings, like adding more garlic or vinegar, to suit your taste.

Can I make Borscht without vinegar?

Yes! You can use lemon juice or apple cider vinegar instead. It’s all about getting that tangy flavor .

Why is my Borscht not red enough?

This happens if you overcook the beets or boil the soup after adding vinegar. Keep the heat low, and the color will stay bright and beautiful

Can I make barszcz vegetarian?

Yes. Use vegetable broth and dried mushrooms. This version is very common during Wigilia.

Can I use beef broth instead of chicken?

Yes. Many families use beef broth or beef bones. It gives a deeper, stronger flavor.

Traditional Polish Borscht Recipe (Barszcz Czerwony)

Name: Polish Borscht Recipe - Barszcz Czerwony
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Polish
Ingredients: 2 pounds Chicken (legs, wings, thighs, back (bone in)); 2 big Carrots (peeled ); 2 Celery stalks; 1 large White onion; 3 Garlic cloves (smashed); 1 Bay leaf; 4-5 springs Fresh parsley; 1 teaspoon Salt; 1/2 teaspoon Peppercorns; 10 cups Water; 4 large Beetroots ((about 2 lbs)); 1 medium Onion (chopped and sautéed in 1 tablespoon of butter); 1 Bay leaf; 3 Spice berries; 3 Black peppercorns; 1 tablespoon White vinegar; 2 cloves Garlic (minced); 3 dried Mushrooms; 1 teaspoon Marjoram; 1 teaspoon Sugar; Salt and pepper

Description

Enjoy the warmth of this homemade Polish Borscht. It’s a classic beet soup, often enjoyed during Christmas time, especially on Wigilia night. Our traditional recipe for Barszcz Czerwony will bring comfort of your babcia house into your kitchen!

Ingredients

Units Scale

For the Chicken Bouillon

2 pounds Chicken (legs, wings, thighs, back (bone in))
2 big Carrots (peeled )
2 Celery stalks
1 large White onion
3 Garlic cloves (smashed)
1 Bay leaf
4-5 springs Fresh parsley
1 teaspoon Salt
1/2 teaspoon Peppercorns
10 cups Water

For the Borscht

4 large Beetroots ((about 2 lbs))
1 medium Onion (chopped and sautéed in 1 tablespoon of butter)
1 Bay leaf
3 Spice berries
3 Black peppercorns
1 tablespoon White vinegar
2 cloves Garlic (minced)
3 dried Mushrooms
1 teaspoon Marjoram
1 teaspoon Sugar
Salt and pepper

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Instructions

Chicken Bouillon

Combine everything: In a large pot, combine chicken parts, carrots, celery, onion, garlic, bay leaf, parsley, salt, peppercorns, and water.
Boil: Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, skimming any foam that rises to the surface. If needed add more water.
Strain: Strain the bouillon through a fine mesh sieve, to a big bowl or a pot. You should have about 2.5 liters (about 10 cups) of bouillon. Salt to taste if needed.

Borscht

Make the Borscht: In a large pot, bring the homemade chicken bouillon to a boil. Add the cooked, peeled, and sliced beets. Reduce heat and simmer for about 1 hour.
Add spices: Add the sautéed onion, bay leaf, allspice berries, black peppercorns, garlic, marjoram and dried mushrooms if using. Simmer for another 5 minutes.
Take off from heat: Remove from heat and add sugar and vinegar. Let sit overnight or for at least 6 hours to allow flavors to meld.

Serving

Serve the Borscht: Heat almost to boiling (do not boil to avoid changing the color). Strain the soup for a clear broth, or leave as is for a more rustic feel. Serve hot, with small mushroom and sauerkraut dumplings (uszka z kapustą i grzybami).

Notes

You can use premade chicken broth, beef broth, or even vegetable broth, but we find that homemade chicken and vegetable broth is the tastiest!
We recommend leaving the borscht in the fridge with a lid on up to 2 days. This way the taste will be more intense and delicious!
Don’t be afraid to adjust the barszcz to your taste! Add more salt, pepper or garlic for aromatics.

Prep Time: 2 hours
Cook Time: 1 hour
Category: Soup
Cuisine: Polish

Nutrition

Calories: 180