Polish beet soup, also known as barszcz, is similar to its more well-known relative, borscht. Whereas borscht might include meat, cabbage, or other vegetables, this recipe for barszcz is simpler, lighter, and has more of a clear broth. Yet both are sour with a hint of sweetness. Barszcz, with its lustrous burgundy color, is packed with nutrition and can provide necessary warmth and comfort amid the bitter winter cold.

makes 4-6 servings


  • 3 beets, peeled and cut into 8 large pieces each (24 pieces total)
  • 6 garlic cloves, peeled
  • 2 large bay leaves
  • 2 carrots, peeled and quartered
  • 1 teaspoon dried marjoram or oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 6 cups vegetable stock
  • 2 cups water
  • ¼ cup fresh dill


Place the beets, garlic, bay leaves, carrots, marjoram/oregano, black pepper, salt, sugar, vegetable stock, and water into a large pot and bring to a boil. Cover and reduce the temperature to a simmer. Cook for two hours until the beets are soft. 

Strain the liquid and remove the beets. Julienne the beets into strips and return to the liquid. Garnish with dill and serve hot. It pairs especially well with pierogies.

I love beets. I love them boiled, roasted, pickled, in soup. I love their brilliant burgundy color. I love their subtle sweet flavor. I love their versatility. I love their countless health benefits. I want everyone to love roasted beets as much as I do.

Give these roasted beets a try if you are beet-curious or even beet-averse. Not only do the flavors blend harmoniously together but the colors are so beautiful and vibrant that you can’t help but marvel at the shades of red, pink, orange, maroon. 

This dish really accentuates all the wonders roasted beets have to offer, enhanced by blood orange in celebration of citrus season, crisp mint, earthy hazelnuts, and the salty tartness of lemon anchovy dijon. Who could resist?

Serves 4


for the salad

  • 1 bunch beets, with greens reserved (use the greens at a later time)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 blood orange, peeled and sliced
  • ½ cup loosely packed mint leaves, torn
  • ¼ cup hazelnuts

for the vinaigrette

  • 2 tablespoons of lemon juice (from about 1 lemon)
  • 5 anchovies, chopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon red or white wine vinegar 
  • ½ cup olive oil


Preheat the oven to 425°F. Peel and chop the beets into 1-inch-sized pieces. Place the beets on a large piece of foil on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 tablespoon kosher salt, and 1 teaspoon freshly ground pepper. Fold up beets so that they are completely wrapped up in the tin foil. Bake for 45 minutes.

Place hazelnuts on a separate baking sheet and toast for 10 minutes then remove from the oven, let cool, and chop.

Meanwhile, add the chopped anchovies to a bowl and mix in the lemon juice, dijon, and vinegar. Whisk to break down the anchovies. Slowly drizzle in the olive oil in a steady stream while whisking until the dressing has emulsified. Set aside.

Remove the beets from the oven and let cool slightly then transfer to a dish. Scatter with the blood orange slices and mint leaves. Pour the dressing over the dish and top with the toasted hazelnuts.