Cold barszcz with sour cream and fresh sprouts

I have difficulty remembering birthdays and with all these I’ve forgotten this year there is also the first of my blog. The only one I can remember is mine, but only because it’s the day after new year’s eve. Anyway, next year we’ll celebrate the blog’s birthday with a proper recipe.

I haven’t been posting for a long time, but leaving Berlin and moving to Lisbon has not been so easy. I decided to came here in a month and arrived with only a few clothes, a couple of books and the laptop, I bought a new camera and find an apartment with a lot of kitchen tools and fresh herbs on the terrace. Now that I’m settled in I can finally post constantly, unless until I decide to move to another country!

This soup of this post is the one I used to drink when I lived in Poland. I wrote drink because it’s liquid, after removing the vegetables and filter it, and often served into mugs at the beginning of the meal. The best one I had was in Ro Raw Organic, definitively my favorite vegan restaurant in Krakow. It was lyukewarm and topped with fresh sprouts.

Barszcz is a versatile soup. Can be served hot during the winter, with mushroom dumplings (barszcz z uszkami) for the Christmas Eve feast, or cold in the summertime. I used my Polish friend Paolina’s version, that in my opinion is perfectly balanced in flavours. I suggest you to garnish it with all kind of fresh sprouts you have, I found out the amaranth sprouts you can see in the picture.

barszcz 04

Ingredients (serves four)

For the barszcz
1 litre water
1 carrot
1 onion
1 leek
1 celery stalk
2 beetroots
3 garlic cloves smashed
2 bay leaves
1 tsp black peppercorn
1 lemon juice
fresh marjoram and sprouts to garnish

For the sour cream
80 gr sauerkraut
soy cream (I used Tofutti) or unsweetened plain soy yogurt
lemon juice

Start by preparing the sour cream. If you use a soy cream it’s enough to whisk it with lemon juice. If you use yogurt it’s better to make the cream a few hours in advance. Drain the yogurt in a colander covered with cotton cloth in order to remove the excess liquid. Keep it into the refrigerator until solid, then stir lemon juice into it.

For the barszcz peel and chop carrot, onion, leek, celery stalk and beetroots. Put them into a pan with water, garlic cloves smashed, bay leaves, black peppercorn and salt. Bring it to a boil, then lower the heat to a minimum and simmer for two hours.
15 minutes before it is done add juice of one lemon and keep simmer. Remove the pan from the heat, take out the vegetables and reserve for another use. Filter through a fine mesh and allow to cool completely.

Serve the soup by topping with sour cream and sprinkling fresh marjoram, sprouts and black pepper. I suggest to prepare the soup the day before to let all the flavours enhance. You can storage into the refrigerator up to 4 days.

  1. I absolutely love the vibrant colour of this soup! It’s beautiful. Also love the simplicity. We have a lot of great organic beetroots at the farmers markets here in Colorado, they will be perfect for this. I like the ideas of dumplings too. Thanks for stopping by my blog and leaving a comment, I am glad to have founds yours.


    • You are right, the colour is amazing. Take advantage of the organic beetroots and try it! Thank you for commenting, I do like your recipes and pictures. I’ll try the Sriracha sauce with garlic scapes soon.

  2. I’ve always wanted to go see Poland, and I heard it is also vegan-friendly. I would love to try that restaurant, Ro Raw Organic, what a cute and fabulous name. I am so happy to discover your blog, you feature a multitude of multicultural cuisine! Thank you for stopping by. What a gorgeous barszcz (if I can remember how to spell it next time). I look forward to reading more of your posts.

    • Unfortunately I lived in Krakow only four months and I do love it, especially during the fall. With the fog the atmosphere is magical. I suggest you to visit it when you have time. If you like you can have a look to the guide I posted, there are my impressions about the place I were to eat in. Ro Raw Organic in my opinion is the best one, I only hope it’s not closed now. I surfed in internet and couldn’t find the website.
      I love knowing new countries through local food. It’s the best part of living abroad!

  3. A very appetizing beetroot soup! I love anything with beets! Yummmm! 🙂

    • I love beetroots too!
      I bought a lot of tofu, so tomorrow morning your aubergine scrambled tofu wraps is going to be my breakfast 🙂

      • Ooh yeahh! x

  4. Ms. Flâneuse said:

    God, your photos and recipes are just amazingly beautiful. Thank you 🙂

  5. Great recipe, I will try this. I’m Ukrainian and this is a staple dish in our culture too. I haven’t attempted this yet as a vegan but I am excited to try. I love ‘borsch’ as we say, it’s my favorite soup of all time!!! And my bday is one day after yours 🙂

  6. So, we are almost twins 🙂
    I love borsch as well. An Ukrainian friend of mine gave my her own recipe when I used to live in Berlin. If you feel like sharing yours I’ll be very glad 🙂

  7. What a beautiful dish Dr Caligari. I love, love that photograph. It’s so elegant and beautiful. I’ve never tried barszcz before, but I do love beets. It’s still winter here but as soon as the weather warms slightly I’ll definitely be trying this!

    • Thank you for your comment, I’m trying to improve my photographic skills! If you love rootbeets you can make it warm, it will be perfect for the cold winter nights! 🙂

      • Aw, that sounds wonderful! I might give a warm version a try. It’s still very cold and rainy here so that sounds perfect!

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