Barszcz Czerwony Zabielany (Polish Beet Soup with Sour Cream)
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Source: https://recipheon.com/en/recipes/soups/barszcz-czerwony-zabielany-polish-beet-soup-with-sour-cream
About this recipe
Barszcz czerwony zabielany with beets, carrot, garlic, and sour cream is a mild soup made with vegetable broth. The beets provide vibrant color and natural sweetness, the carrot builds out the vegetable base, and the garlic adds a savory contrast. Sour cream rounds out the flavor and makes the barszcz milder while keeping it light. Warm it gently after adding the sour cream to maintain a smooth consistency and the distinct flavor of the beets.
Ingredients
Servings: 6
3 beets
1 carrot
1 liter vegetable broth
2 tablespoons sour cream
2 cloves garlic
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 teaspoon sugar
Steps
Peel the beets and carrot and cut them into a small, even dice. Lightly crush the garlic. Set the sour cream aside to temper near the end of cooking.
Place the beets, carrot, and garlic in a pot, pour in 1 liter vegetable broth, and bring to a boil. Cover and simmer over low heat for 30–35 minutes, until the beets and carrot are completely tender.
Add 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 1 teaspoon sugar. Stir, taste, and remove the pot from the heat.
Temper the sour cream with a few spoonfuls of the hot barszcz, pour it into the pot, and stir thoroughly. Do not boil the soup after adding the sour cream.
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