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How to Cook Borscht in Polish. Recipe With Step-by-Step Photos

Delicious and simple recipes for cooking lovers. Cook with love, and you will certainly succeed!

Borscht in Polish — a simple and flavorful beet soup with vegetable or meat broth. The dietary first course is prepared without meat and cabbage. The main ingredient of the dish, which gives it a special taste, is baked beets in the oven. Borscht in Polish will add variety to your diet and allow you to alternate traditional hearty soups with light vegetable ones.

how-to-cook-borscht-in-polish-recipe-with-step-by-step-photos
Cook timeReady inYields

1 hour

1 hour

4 servings

Ingredients:

4 whole fresh beets-wash

1 liter of meat broth (or vegetable broth)

1 crushed garlic clove

1 tsp sugar

2 tbsp freshly squeezed lemon juice (or 1 tbsp red wine vinegar)

Salt and ground black pepper

Boiled potatoes (optional)

Fresh chopped dill - to decorate the dish

1. Prepare the ingredients.

how-to-cook-borscht-in-polish-recipe-with-step-by-step-photos

2. Preheat the oven to 200 degrees. Wrap the beets in aluminum foil and bake until tender for 30-45 minutes.

how-to-cook-borscht-in-polish-recipe-with-step-by-step-photos

3. After cooling the baked beets, peel them and cut them into thin strips or strips.

how-to-cook-borscht-in-polish-recipe-with-step-by-step-photos

4. In a medium saucepan, bring the meat or vegetable stock to a boil. Add the chopped beetroot, garlic, sugar, lemon juice, salt and ground black pepper to taste. Cook the beetroot soup at a low simmer for about 10 minutes.

how-to-cook-borscht-in-polish-recipe-with-step-by-step-photos

5. Serve the Polish-style borscht hot with sliced boiled potatoes (optional), garnish the dish with fresh dill on top.

how-to-cook-borscht-in-polish-recipe-with-step-by-step-photos

Bon Appetit!

How to cook borscht in Polish (video in Russian)

Comments

Devika Primić from Dubrovnik, Croatia on June 08, 2021:

This recipe sounds a good thought and explained step by step makes it easier to follow

Igor Kochetkov (author) from Russia, Nizhny Novgorod on June 07, 2021:

Subscribe so that this recipe is always at hand.

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