Subscribe to Polish Feast Newsletter!

Do you love Polish Recipes? Subscribe to our newsletter and we will send you the most delicious recipes on your inbox!

Subscribe

We use your personal data for interest-based advertising, as outlined in our Privacy Notice.

What Makes Polish Barszcz Czerwony Special?

Polish borscht is different from Ukrainian or Russian borscht. It is clear, not thick. There are no chunks of vegetables in the bowl. The flavor comes from beets, broth, spices, and time.

During Wigilia, barszcz is usually served clear and strained. This makes it elegant and light, even though the flavor is deep and rich. It is often paired with small mushroom dumplings called uszka.

Key Ingredients & Simple Substitutes

• Beets – Use fresh beets if you can. They’re the star of the soup and give the best flavor. Pre-cooked beets can work too, but fresh is always better. Tip: Older beets have deeper flavor. Very young beets can taste a bit weak in borscht.
• Chicken Broth – Homemade broth is the best choice for a rich, deep flavor. If you’re short on time, store-bought chicken or vegetable broth works too. (Look below for the instructions!)
• Vinegar – This gives the soup its signature tangy taste. White vinegar is best, but you can use apple cider vinegar or even lemon juice. Add vinegar slowly. You can always add more at the end, but you cannot remove it.
• Marjoram – A classic Polish herb that adds a nice earthy flavor. Don’t skip it!
• Dried Mushrooms – These add an extra depth to the soup. If you don’t have them, a splash of mushroom stock or a few fresh mushrooms will do the trick.

Step-by-Step Instructions for the Perfect Polish Borscht

Prepare the Beets

1. Rinse the Beets: Wash the beets thoroughly under cold water to remove any dirt. Do not peel them yet; keeping the skins on helps maintain their deep red color.
2. Cook the Beets: Place the whole beets in a large pot of water and bring it to a boil. Reduce the heat and let them simmer for 45-60 minutes, or until a knife easily slides into the center. If you’re using different-sized beets, check the smaller ones first to avoid overcooking.
3. Cool and Peel the Beets: Allow the cooked beets to cool slightly. When cool enough to handle, gently rub off the skins with your hands or a paper towel; they should slide off easily.
4. Slice or Grate the Beets: Decide on your preferred texture. Slice the beets for a traditional presentation, or grate them to release more flavor.

Make the Chicken Broth

1. Combine the Ingredients: In a large pot, add a whole chicken (or bone-in chicken parts), peeled carrots, celery, a halved onion, smashed garlic cloves, bay leaves, parsley, salt, and peppercorns. Pour in 10 cups of water to fully cover the chicken and vegetables.
2. Simmer the Broth: Bring the pot to a boil, then reduce the heat to low. Let it simmer gently for 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface to keep the broth clear. A slow simmer brings out the best flavor, so avoid rushing this step.
3. Strain the Broth: Remove the chicken and strain the broth through a fine-mesh sieve into a clean pot. You should have about 10 cups of golden, flavorful broth. Taste and adjust the salt, if necessary.

Combine the Soup

1. Heat the Broth: Pour the strained chicken broth into a clean pot and bring it to a gentle simmer over medium heat.
2. Add the Beets and Aromatics: Add the sliced or grated beets to the simmering broth. Stir in sautéed onions, a bay leaf, allspice berries, black peppercorns, minced garlic, and dried mushrooms. Don’t forget to add marjoram for that authentic Polish flavor.
3. Enhance the Mushroom Flavor (Optional): If you are adding mushrooms, soak dried mushrooms in hot water for 15 minutes. Add the mushrooms and the strained soaking liquid to the soup for a richer taste.
4. Balance the Flavors: Stir in 1 tablespoon of white vinegar and 1 teaspoon of sugar. Taste and adjust. Add more vinegar if the soup tastes too sweet, or a pinch of sugar if it’s too tangy. Season with salt and pepper to taste.

Quick Checks While Cooking Borscht

– If the soup tastes flat, it usually needs more salt or a little more vinegar.
– If it tastes too sweet, add a few drops of vinegar.
– If the color looks dull, lower the heat and stop boiling.
– Always taste at the end. Barszcz should be gently sweet and gently sour.]

Let the Soup Rest

1. Cool the Soup: Once finished, remove the soup from the heat and let it cool slightly.
2. Rest Overnight (Optional): For deeper, blended flavors, refrigerate the soup for at least 6 hours or overnight. This step is a traditional Polish method for making borscht.

Serve the Borscht

1. Strain for Clear Borscht (Optional): If you prefer a smooth and elegant soup, strain the borscht through a fine-mesh sieve or cheesecloth to remove the beet slices and spices. Reheat on low heat, (do not boil). Serve with Uszka, or your other favorite add ins!

Expert Tips for Perfect Borscht

Rich Broth is Key: Starting with a homemade chicken bouillon gives the Borscht its foundational flavor. Don’t rush the simmering process; the longer it cooks, the richer the broth.

Balance the Flavors: The acidity from the vinegar, sweetness from the beets, and the savory broth should balance each other. Adjust the seasoning with sugar, salt, and more vinegar as needed.

Let It Rest: Allowing the Borscht to sit overnight melds the flavors beautifully, resulting in a more complex and harmonious soup.

Strain for Clarity: For a traditional clear Borscht, strain the soup before serving. If you prefer a heartier soup, feel free to skip this step, but traditionally during Christmas the broth should be very clear.

Adjust to Taste: Don’t hesitate to tweak the seasoning to your liking. More garlic, a pinch more salt, or additional marjoram can personalize the soup to your taste.

How Barszcz Is Served on Polish Christmas Eve (Wigilia)

On Wigilia, barszcz is usually served as one of the first dishes. It is brought to the table hot and clear. Uszka with mushrooms are added right before eating.

People sip the soup slowly. Some eat the uszka first, some last. This moment is calm and special. For many families, this is when Christmas truly begins.

Serving Suggestions for Barszcz Czerwony

Borscht is versatile when it comes to serving. Here are my favorite ways to enjoy it:

• With Uszka: Traditionally, Borscht is served with Polish uszka (tiny dumplings) filled with mushrooms and sauerkraut during Christmas. This definitely my family’s traditional way of eating it so i highly recommend it!
• With Polish Krokiety: Another delicious pairing is with Polish krokiety, savory crepes filled with mushrooms and sauerkraut, rolled and fried to crispy perfection.
• As a Standalone Soup: Simply served hot, Borscht is a comforting meal on its own, perfect for warming up chilly evenings. I recommend adding some of the vegetables that the soup has been cooked with, so it can be more filing.

How to Store Borscht?

1. Cooling Down: Allow the soup to cool before storing to maintain its freshness.
2. Refrigeration: In an airtight container, Borscht can be stored in the fridge for up to 10 days. The flavors will continue to develop and intensify. I actually like to make this Barszcz around 2 days before Christmas. This way the flavors are more intense!
3. Freezing: Though best enjoyed fresh, Borscht can be frozen. Use ziplocks or air tight plastic containers to do this. Thaw overnight in the fridge and reheat gently on the stove.

Holiday tip: Barszcz tastes best after 1–2 days in the fridge. I always make it two days before Christmas.

Common Borscht Mistakes (And How to Avoid Them)

The soup is brown, not red: The soup was boiled too hard. Keep the heat low.

The soup tastes weak: Use more beets or let it rest longer.

Too sour: Add a pinch of sugar and a little broth.

Too sweet: Add a few drops of vinegar and a pinch of salt.

FAQ

Polish Borscht Recipe – Barszcz Czerwony

---

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 1 review

• Author: Laura
•  Total Time: 3 hours
•  Yield: 10 Cups 1x

 Print Recipe

 Pin Recipe

Enjoy the warmth of this homemade Polish Borscht. It’s a classic beet soup, often enjoyed during Christmas time, especially on Wigilia night. Our traditional recipe for Barszcz Czerwony will bring comfort of your babcia house into your kitchen!

---

Ingredients

Units USMScale1x2x3x

For the Chicken Bouillon

• 2 pounds Chicken (legs, wings, thighs, back (bone in))
• 2 big Carrots (peeled )
• 2 Celery stalks
• 1 large White onion
• 3 Garlic cloves (smashed)
• 1 Bay leaf
• 4–5 springs Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Peppercorns
• 10 cups Water

For the Borscht

• 4 large Beetroots ((about 2 lbs))
• 1 medium Onion (chopped and sautéed in 1 tablespoon of butter)
• 1 Bay leaf
• 3 Spice berries
• 3 Black peppercorns
• 1 tablespoon White vinegar
• 2 cloves Garlic (minced)
• 3 dried Mushrooms
• 1 teaspoon Marjoram
• 1 teaspoon Sugar
• Salt and pepper

Cook Mode Prevent your screen from going dark

---

Instructions

Chicken Bouillon

1. Combine everything: In a large pot, combine chicken parts, carrots, celery, onion, garlic, bay leaf, parsley, salt, peppercorns, and water.
2. Boil: Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, skimming any foam that rises to the surface. If needed add more water.
3. Strain: Strain the bouillon through a fine mesh sieve, to a big bowl or a pot. You should have about 2.5 liters (about 10 cups) of bouillon. Salt to taste if needed.

Borscht

1. Make the Borscht: In a large pot, bring the homemade chicken bouillon to a boil. Add the cooked, peeled, and sliced beets. Reduce heat and simmer for about 1 hour.
2. Add spices: Add the sautéed onion, bay leaf, allspice berries, black peppercorns, garlic, marjoram and dried mushrooms if using. Simmer for another 5 minutes.
3. Take off from heat: Remove from heat and add sugar and vinegar. Let sit overnight or for at least 6 hours to allow flavors to meld.

Serving

1. Serve the Borscht: Heat almost to boiling (do not boil to avoid changing the color). Strain the soup for a clear broth, or leave as is for a more rustic feel. Serve hot, with small mushroom and sauerkraut dumplings (uszka z kapustą i grzybami).

Want To Save This Recipe?

Enter your email below and we’ll send the recipe straight to your inbox.

Save This Recipe

We use your personal data for interest-based advertising, as outlined in our Privacy Notice.

Notes

• You can use premade chicken broth, beef broth, or even vegetable broth, but we find that homemade chicken and vegetable broth is the tastiest!
• We recommend leaving the borscht in the fridge with a lid on up to 2 days. This way the taste will be more intense and delicious!
• Don’t be afraid to adjust the barszcz to your taste! Add more salt, pepper or garlic for aromatics.

• Prep Time: 2 hours
• Cook Time: 1 hour
• Category: Soup
• Cuisine: Polish

Nutrition

• Calories: 180