Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. Borscht ingredients a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers.

20Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. There should be enough water to cover all the ingredients. Bring to a boil over high. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot. Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl.

Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan. Stir the diced beets into the soup and season with salt and pepper. Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink.

If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime.