An easy red Polish beetroot soup!
Every woman from a Slavic country knows how to make a good Borsch (or Borscht)! And there are many variations, but the soup always needs to be red (not pink but really red), and it always contains beetroots! It’s said that every Slavic woman makes a different version of the soup, so no 2 soups are identical. In our family, we usually make more of a Russian version of this soup, but the one that I’m sharing with you today is actually Polish. It’s very delicious and it’s pretty simple too.
So as beetroots are the main ingredient here, there are many ways in which they can be prepared for this soup. 1) Wrapping the beets in foil and roasting them in the oven. 2) Shredding fresh beets and boiling them in water 3) Or just use canned beets (that are not pickled).
Borsch may include meat or fish, but my version is vegetarian. And it’s served either hot or cold with a spoon of sour cream or smetana! Other versions of this soup usually include more vegetables, such as onions, potatoes, cabbage, carrots and tomatoes. But this version is usually eaten with boiled potatoes, where you separately cook the potatoes and slice them, and then put them at the bottom of your soup bowl, pouring the soup over them.
Polish soups are usually chunky, so pieces of cooked vegetables are always enjoyed in the soups, except for some modern Polish recipes where vegetables are actually blended and pureed. But a Polish soup is always chunky!
The reason why I add sugar and lemon juice, is for the beets not to discolour as cooking the beets in water may lead to a pale soup. And a good Borsch needs to be red!
I cooked this soup in my Redmond Multicooker, which is a great kitchen gadget that makes your life much easier. It can pretty much cook anything for you, and it comes with a 3D heating system so it means that it cooks your food well, and that the heat is evenly distributed while your food is being cooked. To read my full review click here. And for more Multicooker recipes, please follow this link.
So my family and I, have been following EURO 2016 Championship this summer. And as we’re big fans of the Euros, I was thrilled when Redmond Multicookers have challenged me along with other food bloggers to create recipes from countries that are playing in the Euros this year. I have previously done France, and made a wonderful Peach Clafoutis, as well as Russia and made the best ever Beef Stroganoff. Today, I’m sharing a traditional Polish recipe with you for Poland!
- 2 beetroots
- 4 cups of chicken bullion (for a vegan version add water)
- 1 clove of garlic (minced)
- 1 tsp sugar
- 1 tbsp lemon juice
- salt and pepper
- sour cream or smetana
- cooked potatoes (optional)
- dill or any greens to garnish
- Heat oven to 350 (180c) degrees. Wrap each beet in foil and roast for about 45 minutes.
- When beets are cooked, let them chill then peel and slice to julienne.
- In a pot (or ceramic coasted bowl of your multicooker), bring the chicken bullion to a boil, add the minced garlic along with the beets, sugar, lemon juice, salt and pepper. Let it simmer for 15 minutes, or choose multi cook program in your multicooker for 15 minutes.
- Serve warm over cooked potatoes, and garnish with dill or any greens. It can also be served cold.
This post is in collaboration with Redmond. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.