Polish · Lunch, Dinner
Barszcz (Polish beetroot soup)
Deep ruby beetroot broth with white beans and a splash of vinegar.
- Calories
- 400 kcal
- Protein
- 16 g
- Carbs
- 62 g
- Fat
- 10 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 200 g Beetroot
- 150 g Cannellini beans (tinned, drained)
- ¾ carrot Carrots
- ½ onion Onion
- 1 clove Garlic
- ¾ tbsp Vinegar
- ½ tbsp Sunflower oil
- 200 ml Vegetable stock
- 4 g Dill
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Fry the onion, carrot and garlic in the oil for 6 minutes until softened.
- Add the beetroot and stock, cover and simmer for 20 minutes until the beetroot is tender.
- Stir in the beans and vinegar, simmer for 5 minutes.
- Season with salt and pepper and scatter with dill to serve.
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