This is a print preview of "Czerwony Barszcz – Red Beet Soup" recipe.

Czerwony Barszcz – Red Beet Soup Recipe
by Alicja Lombard

Czerwony Barszcz – Red Beet Soup

This is a family recipe with many layers of flavor and texture—a surprise with every bite!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Poland Polish
Cook time: Servings: 8


  • 4 cups beets, peeled and grated
  • 2 cups beets, peeled and 1/4" dice
  • 4 cups beet greens, shredded (only the green leaves, not the center stem)
  • 16 cups chicken stock (or 8 cups chicken stock and 8 cups water)
  • 1 lb kielbasa or mini smoked sausages, cut into bit size pieces
  • 8-10 hard boiled eggs, quartered
  • 1/3 cup white vinegar
  • 2-3 tbsp sugar
  • 4 cups cooked potatoes, 1/2" – 3/4" cubed
  • 1 bunch fresh dill, chopped
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 1 tbsp of Awaken Savor Herbes de Provence


  1. Boil eggs for 15m then put under cold running water to cool.
  2. Grate beets to make 4 cups
  3. Cut beets into small pieces no more than 1/4"
  4. Julienne the beet greens.
  5. Combine chicken stock, beets, and beet greens in a large pot.
  6. Add vinegar and sugar.
  7. Add Awaken Savor Herbes de Provence.
  8. Simmer until beet pieces are fork tender, about 20-30 minutes.
  9. Meanwhile, cube potatoes and boil them in salted water.
  10. Brown kielbasa or mini smokies in a sauté pan.
  11. As the beet pieces become fork tender, sample the broth and adjust the vinegar and sugar level to taste. You might need to add an additional 1-2 tbsp either vinegar or sugar.
  12. Add browned kielbasa to soup.
  13. Add sour cream. First dissolve sour cream with a few tbsp of soup in a cup, and then add the mixture back to the pot and stir.
  14. In each serving bowl, first put in potatoes and a quartered egg, then ladle in the soup.
  15. Top with fresh dill and serve.