Barszcz (Beet Soup)

Ingredients

• 2 pounds (900 grams) fresh beetroots, unpeeled
• 8 cups (2 liters) vegetable broth or water
• 1 large onion, halved
• 3 cloves garlic, crushed
• 2 bay leaves
• 4-5 whole black peppercorns
• 2 tablespoons (30 milliliters) red wine vinegar or apple cider vinegar
• 1 teaspoon (5 grams) salt, plus more to taste
• 1/2 teaspoon (2 grams) sugar
• 1 small carrot, halved
• 1 small parsnip, halved
• Fresh dill for garnish (optional)
• Ground black pepper to taste

Instructions

1. Scrub the beetroots thoroughly under cold running water to remove any dirt, then place them whole and unpeeled in a large pot with 8 cups of vegetable broth or water.
2. Add the halved onion, crushed garlic cloves, bay leaves, peppercorns, and carrot halves to the pot and bring to a boil over medium-high heat.
3. Once boiling, reduce heat to medium-low and simmer for 45-55 minutes until the beetroots are completely tender when pierced with a fork and the broth has turned a deep crimson color.
4. Carefully remove the cooked beetroots using a slotted spoon and set aside to cool slightly, then peel away the outer skin under cool running water (the skin should slip off easily) and cut into thin matchsticks or julienne.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the onion, garlic, bay leaves, peppercorns, and carrot, then return the beetroot matchsticks to the broth.
6. Stir in the vinegar, 1 teaspoon of salt, and sugar, then taste and adjust seasoning with additional salt, vinegar, or sugar to achieve a balance of earthy, slightly tangy, and subtly sweet flavors.
7. Bring the soup back to a gentle simmer over medium heat and cook for 5 minutes more to allow the flavors to meld together.
8. Ladle the barszcz into warm bowls and garnish with fresh dill if desired, a crack of ground black pepper, and serve hot or at room temperature depending on preference.