Summary

Ingredients

• 300 g smoked bacon in one piece
• 3 liters water
• 2 bay leaves
• 4 grains allspice
• 1 clove garlic
• 3 large carrot (s)
• 0.25 ¼ celery
• 1 parsley root (s), optional
• 1 pinch (s) salt
• 1 pinch (s) marjoram
• 6 beetroot
• 1 tablespoon vinegar

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Instructions

1. Halve the smoked bacon and bring to the boil with a pinch of salt in 3 liters of water over medium heat. After boiling, add allspice and bay leaves. Cook on a low heat.
2. Meanwhile, peel and halve the carrots and celery. Peel the beetroot and cut into slices. If desired, a parsley root can also be added to the Barszcz to taste. After about 20 minutes of cooking, add the vegetables.
3. Add the garlic clove as soon as the vegetables are almost done, around 20-25 minutes later over low heat so that they don`t overcook. Finally, season with marjoram and vinegar. If necessary, add salt. I am always a bit sparing with the salt, as the smoked bacon is already very salty. Let simmer for a few more minutes.
4. To serve, cut the carrots from the Barszcz into small pieces, possibly add 1 - 2 slices of beetroot and pour the Barszcz over them.
5. I usually cook Barszcz the evening before so that it can really pull through again overnight and get this beautiful, intense color.
6. The soup can be served with Maultaschen, boiled eggs and / or potatoes, depending on your taste