This Polish-style soup simmers beets and garlic into a bright gently tart broth.
10 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the beetroot thinly and prepare the onion and garlic.
Put the beetroot, onion, garlic, and water in the pot.
Cook the mixture over medium heat for 20 minutes.
Strain the soup so the barszcz stays clear.
Adjust the flavor with vinegar or lemon and serve hot.
💡 Tip: Keeping the beetroot slightly firm until the end leaves the soup's color vivid.
🍽️ Serving suggestion: Serve the soup hot with dill and bread on the side.
~118
kcal calories
3
g protein
21
g carbs
2
g fat
7.9g
Sugar
3.2g
Fiber
810.8mg
Sodium
0.2g
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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