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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.
|Cook time||Ready in||Yields|
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.
2. Preheat the oven to 200 degrees. Wrap the beets in aluminum foil and bake until tender for 30-45 minutes.
3. After cooling the baked beets, peel them and cut them into thin strips or strips.
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.
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 (video in Russian)
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:
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