Another recipe using beetroots, I hope you guys are not bored yet? But I just couldn’t help myself! This was the second soup I learned to cook when I was a kid, my Mum used to make the best sour cucumber and dill soup which she taught me how to cook first, then was the time for barszcz which my Grandma was a master of. Whenever I was around she would make a big pot of barszcz with cream and chunky beetroots and mashed potatoes on the side, which I usually chucked straight into a soup because that’s how barszcz should be eaten. I also watched her cooking and picked up all I needed to eventually make my own super sweet beetroot soup.
Barszcz (Borscht) Polish Beetroot Soup
- 5 medium beetroots, peeled, cubed
- 2 medium carrots, peeled, sliced (1 cm thick slices)
- 1,6 l vegetable broth
- 1 tbsp sugar
- 80 ml single cream, at room temperature
- fresh chopped dill, for garnish
- salt & pepper to taste
- mashed potato for serving
Soup Maker method: Add all vegetables, sugar to a Soup Maker, pour in vegetable broth. Set up “chunky mode” and let it work (it’s going to be 28 minutes in total). Once cooked, pour in single cream, season with salt & pepper if needed. Garnish with fresh dill. Serve with mash potatoes.
On the hob: Add all vegetable to a large saucepan, pour in vegetable broth, stir in sugar and cook over medium heath for 30 minutes. Once cooked, pour in single cream and season with salt & pepper to taste if needed. Garnish with fresh dill. Serve with mashed potatoes.