Barszcz Czerwony - Polish Red Borscht

Barszcz Czerwony is a traditional Polish beetroot soup, known for its deep red color and slightly sweet, tangy flavor. It’s commonly served during Christmas Eve (Wigilia) with uszka (small dumplings), but it can also be enjoyed year-round, often served clear or with boiled potatoes or other vegetables.

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.