Beetroot soup

beetroot soup

Soup may not be my favourite thing on this planet but it does remind me of a cosy kitchen at my family home. Steaming bowl of soup would always make all worries go away in a nanosecond and it still does the trick.

Beetroot soup is definitely one of those magic healers from my childhood. The one my mum made was special  - it had a crisp, distinctive taste, which as I later discovered was thanks to the special ingredient – redberries. Who would think?

My version of the polish beetroot soup (barszcz or buraczkowa) is a more tradional take on this popular soup. It is really easy and tastes best on a second day.

Beetroot Soup

  • 1,5l chicken stock
  • 4 raw chicken wings (or other parts)
  • 2 bay leaves
  • 2 whole all spice
  • 2 carrots
  • 1 parsnip
  • 1/2 small suede
  • 1/2 leek
  • 4-5 medium sized potatoes
  • 6-8 cooked beetroots
  • 1 clove of garlic
  • 1 tsp marjoram
  • lemon juice to taste
  • salt, pepper to taste
  • soured cream, chive and dill to serve


  1. Using a deep pan with a cover add chicken wings to the stock and put on a medium heat, add bay leaves and all spice
  2. Chop peeled carrots, parsnip, leek and suede and add to the soup
  3. After the soup started boiling add the chopped potato
  4. When the soup has cooked for around 40 minutes and the vegetables have softened, add grated beetroot, marjoram, lemon juice and minced garlic
  5. Cook for another 10 minutes
  6. Best served reheated on a second day with soured cream, chopped chives and dill

beetroot soup

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