Authentic Polish Borscht (Barszcz Czerwony) Recipe

Warm, hearty, and rich in tradition, this Polish borscht (Barszcz Czerwony) recipe is perfect for cozy meals with family.

There’s something incredibly comforting about a bowl of Borscht (Barszcz Czerwony), especially when it’s made with love and passed down through generations. As a kid, I remember my grandmother making the most amazing borscht on cold winter afternoons. The tangy, earthy flavors of the beets combined with the fresh vegetables and a touch of vinegar were the ultimate comfort food. Every spoonful felt like a warm hug.

Borscht is a deeply rooted tradition in Polish cuisine, and every family has their own version. In Poland, this soup is enjoyed not only for its rich taste but also for its health benefits. Borscht (or Barszcz Czerwony) is full of beets, which are packed with nutrients, and it’s easy to make, even for beginners in the kitchen. If you’ve never made it before, don’t worry — this authentic Polish recipe is simple, customizable, and delicious.

Let me guide you through making authentic Polish borscht from scratch. Trust me, once you try it, you’ll wonder why you waited so long.

Why You’ll Love This Authentic Polish Borscht Recipe

Here’s why this recipe is a must-try:

• Hearty & filling: Full of vegetables and beets, this soup will keep you satisfied and warm.
• Tangy & flavorful: The vinegar and lemon juice balance the sweetness of the beets perfectly.
• Family-friendly: Whether you’re cooking for kids or adults, this soup is a crowd-pleaser.
• Customizable: You can enjoy it vegan or add meat (such as pork or beef) depending on your preference.
• Great for leftovers: This soup actually gets better the next day, so it’s perfect for meal prepping.

Once you try this authentic Polish borscht recipe, I’m sure it will become a family favorite, just like it is in my family.

Ingredients for Borscht (Barszcz Czerwony)

This recipe uses traditional Polish ingredients. If you’re a beginner cook, don’t be intimidated — most of these items are available at your local grocery store.

Here’s what you’ll need:

• 4 medium carrots, peeled and cut into chunks
• 1 medium parsnip, peeled and cut into chunks
• ½ celery root (or ¼ if it’s large), peeled and cut into chunks
• 1 leek, cleaned and sliced
• 4 sprigs parsley
• 1 cup dried porcini mushrooms
• 2 bay leaves
• 4 whole allspice
• 6 medium beets, peeled and sliced into ½-inch slices
• 1 apple (any kind), sliced with skin on
• 3 cloves garlic, peeled
• 2 tbsp white vinegar (plus more if needed)
• 1 tbsp lemon juice, freshly squeezed
• 2 tsp sugar (plus more if needed)
• 2 tbsp salt (plus more if needed)
• ¼ tsp marjoram (dry)
• Freshly ground pepper to taste

How to Make Borscht (Barszcz Czerwony)

Making Borscht (Barszcz Czerwony) from scratch is simpler than it may sound. Here’s how to make it step by step:

Step 1: Prepare the Mushrooms and Vegetables

1. Place the dried porcini mushrooms in a bowl and pour hot boiling water over them. Let them soak for about 5 minutes.
2. Peel and chop the carrots, parsnip, celery root, leeks, and parsley into chunks.

Tip: Be careful with the mushrooms; some dry mushrooms can be sandy. Let the sand settle in the bottom of the bowl, and pour the liquid carefully. You can still use the liquid for the broth, just strain it first.

Step 2: Boil the Vegetables and Mushrooms

1. Place the soaked mushrooms and prepared vegetables into a large pot.
2. Add 10 cups of water and bring it to a boil.
3. Once it’s boiling, add 1 tablespoon of salt, bay leaves, and allspice.
4. Reduce the heat and boil uncovered for 30 minutes.

Tip: The long simmer helps the flavors develop, so don’t rush this step. The vegetables should soften nicely, giving you a flavorful broth.

Step 3: Prepare the Beets, Garlic, and Apple

1. While your broth is cooking, peel the beets and slice them into ½-inch slices.
2. Peel the garlic and slice the apple into wedges.

Step 4: Add Beets, Garlic, Apple, and Spices

1. Add the beets, garlic, and apple to the pot along with the salt, sugar, and marjoram.
2. Stir in 1 tablespoon of vinegar and 1 tablespoon of lemon juice. These help preserve the beautiful red color of the beets.
3. Let the soup cook uncovered for another 30 minutes.

Tip: Don’t skimp on the vinegar and lemon juice — they really help balance the sweetness of the beets, and they preserve that rich red color.

Step 5: Adjust the Seasoning

1. After the beets have softened, taste the soup and adjust the seasoning with vinegar, sugar, salt, and pepper.
2. If you want the borscht to be tangier, feel free to add a bit more vinegar or lemon juice.

Step 6: Strain the Soup

1. Once the soup is done cooking, use a strainer to strain the broth, discarding the vegetables and solids.
2. The result is a clear, flavorful broth that’s rich in beet goodness.

Serving Suggestions

Borscht (Barszcz Czerwony) is often served in mugs for sipping or in bowls with pierogi (Polish dumplings), particularly mushroom pierogi. You can also top it with a dollop of sour cream for extra richness.

This soup is perfect for a cold winter day, and it pairs beautifully with crusty bread or even a side of fresh dill and boiled potatoes.

Common Mistakes to Avoid When Making Borscht

Even though borscht is easy to make, there are a few things to keep in mind to ensure it turns out perfect:

• Not enough seasoning: The balance of vinegar, salt, and sugar is key to getting the right flavor. Don’t hesitate to adjust the seasoning as you go.
• Overcooking the vegetables: While the vegetables need to be softened, they shouldn’t be mushy. Aim for a rich broth with tender, flavorful vegetables.
• Using the wrong type of beets: It’s best to use fresh, medium-sized beets. They’ll give the borscht the beautiful, vibrant red color and the best taste.

Borscht (Barszcz Czerwony) FAQs

What is the difference between barszcz and borscht?
Barszcz is the Polish version of borscht, typically a vegetarian soup made with beets and vegetables. Borscht can vary in different regions and sometimes includes meat.

Is barszcz Polish or Russian?
Barszcz is a common dish in both Polish and Russian cuisines, but the Polish version is often made with fewer ingredients, focusing on the beets and vegetable broth.

What are the ingredients in Polish borscht?
Traditional Polish borscht includes beets, carrots, parsnips, leeks, garlic, mushrooms, apple, and a variety of spices like marjoram, bay leaves, and allspice.

Why do you add vinegar to borscht?
Vinegar helps to balance the sweetness of the beets and preserve the color. It also adds a bit of tang that makes the soup more refreshing.

What is the famous Polish soup?
Borscht is one of Poland’s most famous soups, enjoyed year-round but especially in the colder months.

How to Store Borscht (Barszcz Czerwony)

This soup stores really well and actually tastes even better the next day as the flavors meld together. Here’s how to store it:

• In the fridge: Store the soup in an airtight container for up to 5 days.
• In the freezer: You can freeze borscht for up to 3 months. Let it cool completely before transferring to freezer-safe containers.

More Delicious Polish Recipes to Try

If you loved this authentic Polish borscht recipe, you’ll want to try these other family-friendly dishes:

• 👉 Quick and Delicious Recipes
• 👉 New Thanksgiving Recipes
• 👉 Earl Grey Cookies

Let’s Cook Together!

I hope this authentic Polish borscht recipe brings warmth and comfort to your home, just like it does in mine. If you try it, don’t forget to tag me on Instagram or Pinterest @RitzyRecipes so I can see your creations!

Wishing you a cozy, delicious, and heartwarming holiday season. 🍲✨

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