Barszcz Czerwony - Polish Red Borscht

Ingredients:

- 3 medium-sized beetroots

- 1 small carrot

- 5-6 cloves of garlic

- 1-2 tbsp vinegar

- Salt, to taste

- Pepper, to taste

- Sugar, to taste

- 1-2 bay leaves

- 2-3 allspice berries

- Marjoram, to taste

Instructions:

1. Prepare Vegetables:

   - Peel the beetroots and cut them into smaller pieces.

   - Peel and dice the carrot.

   - Peel the cloves of garlic.

2. Cooking:

   - Place the prepared vegetables and garlic in a large pot.

   - Add the vinegar, salt, pepper, sugar, bay leaves, and allspice to taste.

   - Pour enough water into the pot to cover the vegetables.

3. Boiling:

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to medium-low and simmer until the beetroots are soft, typically around 30-40 minutes.

4. Finishing Touch:

   - Towards the end of cooking, add the marjoram to the soup and stir to incorporate.

5. Serving:

   - Serve the soup as a clear broth to drink, or with dumplings (uszka).

   - If desired, you can add cream to the soup before serving, which will turn it pink and add a creamy texture.