18 Sep Polish Red Borscht recipe
Polish red borscht is both visually stunning and a delicacy to eat—you’ve got to try it at least once. Beets and all vegetables and spices are cooked down in a beef stock, which is then strained to make a magenta red consommé, or clear broth. The thin borscht is then topped with all sorts of Polish staples, such as hard-boiled eggs and dumplings.
3 tablespoons butter
1 medium onion, thinly sliced
5 cups beef broth
2 medium beets, peeled, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, smashed
2 bay leaves
3 allspice berries
½ teaspoon black pepper
Chopped fresh parsley or dill, for serving
Dumplings or pierogis, for serving
Mashed potatoes, for serving
Hard-boiled eggs, for serving
1) Melt butter in a large pot over medium; add onions and cook until golden, about 6 minutes, stirring occasionally. Remove onions with a slotted spoon; set aside.
2) Add broth, beets, carrots, celery, garlic, bay leaves, allspice, and pepper to pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until vegetables are extremely soft, about 45 minutes.
3) Strain soup into another cooking pot, reserving all liquid and discarding all vegetables and spices. Place reserved cooking liquid over medium heat; add reserved onions and season to taste with salt and pepper.
4) To serve, ladle soup into large bowls. Top with any desired garnishes, including dumplings, sliced eggs, and a small dollop of mashed potatoes.