Barszcz Czerwony cooks beet in clear broth into a bright, lightly tart Polish soup.
12 min prep 30 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Slice the beets thinly and place them in a pot with the bay leaf.
Add the meat stock and cook over low heat for 25 minutes.
Add the lemon juice at the final stage to preserve the beet color.
Rest the soup for 5 minutes and strain it, creating a clear serving texture.
Divide among hot bowls.
💡 Tip: Balancing the beets with lemon at the final stage keeps the color vivid.
🍽️ Serving suggestion: Serve the beet soup hot in a deep bowl with dill and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~98
kcal calories
3
g protein
17
g carbs
2
g fat
4.4g
Sugar
1.7g
Fiber
638.9mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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