Barszcz

Method

Peel and roughly chop the beetroots, then place in a large pot with water, halved onion, garlic cloves, bay leaves and peppercorns. Bring to the boil, then reduce heat and simmer for 45-50 minutes until the beetroots are very tender. Strain the broth through fine mesh, discarding solids, and return the liquid to the pot. Add red wine vinegar, salt and sugar, adjusting the seasoning to balance sweet, sour and savoury elements. The barszcz should be deep crimson and aromatic. Serve hot in bowls with a dollop of soured cream swirled on top, traditionally accompanied by Polish uszka (small dumplings) or served with rye bread.