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Polish Borscht
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
By Rose Elliot
Published 2019
This jewel-bright Polish barszcz, or borscht, is very easy to make and tastes as delicious as it looks. The longer you cook the beetroot (beets), the better the flavour. It’s lovely served the Polish way, in large mugs, with small savoury pastries, or in bowls with a little feathery green dill sprinkled on top.
Ingredients
5–6 2 l 70 fl oz 8½ cups<
Method
Grate the peeled beetroots (beets) directly into a large heavy saucepan.
Pour over the boiling water and slowly bring to the boil, then reduce the heat and simmer for at least 10 minutes, until the beetroot begins to lose colour (if convenient, you can leave it much longer – up to 1 hour, until the beetroot looks ‘bleached’).
Remove from the heat and strain through a colander in