Polish Beetroot Soup / Red Roscht (non-traditional/vegan)
Posted Nov 19 2012 7:33am
Today I am presenting you with my other favorite soup. Remember how I said my mom’s pumpkin dessert soup was my favorite ever? Well, the beetroot soup rivals it. They are both completely different but I love both equally as much. Seriously, Polish soups are just so darn good. This is why I was extremely excited when my mom decided to make it over the weekend when I was visiting – it gave me the opportunity to learn and record how she makes it! This is another one of my mom’s recipes.. well not really recipes because she does her cooking by eye, but I made sure to ask her the amounts as she was making it.
I absolutely love this soup. It’s not a traditional Polish red borscht because those are more plain and are much more of a simple liquid. The traditional red borscht (barszcz czerwony) that we have for Christmas is just the liquid without the carrots or beans, it only has the urszka , or these special dumplings. I’m sure I’ll include a recipe come Christmas. You will get a whole bunch of Polish recipes for Christmas time so get excited if you like those!
For the beet soup, my mom actually makes it on a turkey or lamb bone with water instead of broth but she said it would be the same thing if you used broth. My parents recently bought half or a quarter (I forget) of a whole lamb from the Amish and they’ve been making a lot of different lamb dishes – they’re really into it. So she used a lamb bone with some meat on it for this soup. She often makes it using turkey bone with a lot of turkey meat so that the soup is no longer vegetarian and the meat has a nice beet-sweet moist flavor to it. It’s delicious.
I hope you try this soup out for yourself and see why I love it! We call it “zupa burakowa” – just simply beetroot soup.
Beetroot Soup / Red Rorscht
by Kamila Gornia
Keywords: soup/stew vegetarian low calorie beet
Ingredients (about 8)
Cook soaked beans in water. Enough water to just cover the beans. Cook on a low heat until fully cooked (soft), about an hour.
Add broth to the cooked beans in the pot (with the water it was cooking in). Add bay leaves, allspice, and beets (cut them If the beets are big). Cook on low heat for about 30 minutes.
After 30 minutes, take the beets out and let them cool a bit. Put chopped carrots (and parsnip) in the pot and continue cooking. Grate the slightly cooled beets and put them back into the pot. Cook until the carrot is soft and cooked through. Add tomato paste and rest of the spices, including pepper, as well as dill and parsley. Cook for 5 more minutes. Add Vinegar. Cook for 1 more minute or so and turn the heat off. Enjoy!
You can eat it plain or with a dollop of sour cream/yogurt.
* all of the times are done with the soup slightly cooking, bubbles coming up one after another other, slowly. Make sure to bring water to slight boil first and then do the counting.
* best to cook it kinda covered, not entirely covered. But it’s up to you, my mom said it will come out well either way.