Diversity Week Recipe #4: Polish Borscht

One Los Alamos is sharing recipes during Diversity Week. Pictured is Polish Borscht. The recipe is from a Polish friend of One Los Alamos. Courtesy photo

Recipe for the Polish version of Borscht

-1.5 liters of broth
-about 220 ml of beetroot juice
-4 red beets
-2 potatoes
-2 carrots
-1 parsley
-1/2 season
-1 small white onion
-a piece of celery
-clove of garlic
-0.5 cups Hansel beans
-a small bunch of dill
– 2 tablespoons of cream
-a slice of butter
-1 leek


-black pepper
-bay leaf
-ground cumin
-salt to taste

Pour cold water over the beans and leave to soak overnight. The next day, we cook it until soft in salted water with the addition of all spice and bay leaf. Dice the onions and leeks, let them glaze in butter, add the garlic crushed by a press and all diced vegetables.

 Fry for a few minutes to release the flavor and aroma of the ingredients. Add bay leaf, allspice a pinch of cumin to the broth and boil. Add all the fried vegetables to the boiling broth and cook them until soft. Then add beetroot juice to the soup, boil it, add chopped dill and cooked beans, acidify with apple cider vinegar, season with sugar, pepper and salt. Finally, whiten the soup with cream (sour cream). Ready!

Borscht can be served with a meat “insert” in the form of a sausage or sliced sausage.

 Enjoy your meal!