Polish Beet Soup
The Story
During my recent holiday travels through various regions of Poland, I had the pleasure of experiencing a wide array of traditional dishes, but one that truly stood out as a personal favorite was the beloved Polish beetroot soup, known locally as barszcz. This vibrant, ruby-hued soup, often served with a swirl of sour cream and a sprinkle of fresh herbs, captured both my taste buds and my heart with its earthy sweetness and subtle tang. Whether enjoyed hot on a chilly evening or served cold on a summer afternoon, this quintessential Polish comfort food quickly became a highlight of my culinary journey.

The Ingredients
  • 4 medium beets
  • 6 cups low sodium chicken broth
  • 2 cups cold water
  • 2 tbsp red wine vinegar
  • 1 tbsp dry parsley flakes
  • 1/2 tbsp dry garlic powder
  • 2 tsp sugar
  • 1/4 tsp ground black pepper

The Preparation
  1. Dice beets to approximately 1/4 inch in size.
  2. Add all of the ingredients to the slow cooker and set to low.
  3. Gently mix to evenly distribute the ingredients and repeat every 90 minutes or so.
  4. Cook for 6 to 8 hours at low.
Serve in a bowl topped with a dollop of sour cream and parsley flakes. (with a glass of red wine on the side).

Some Notes
To add some HEAT, these optional items can be added: Franks Red Hot Sauce Red Chili Pepper Flakes Ground Black Pepper