Ingredients:

  • 4 lbs medium Beets, scrubbed and unpeeled
  • 12 cups low sodium Vegetable Stock (or high-quality chicken stock)
  • 1 large Yellow Onion, quartered
  • 1 medium Carrot, roughly chopped
  • ½ cup (120 g) diced Celery Root (Celeriac)
  • 4 cloves Garlic, smashed, unpeeled
  • 3 dried Bay Leaves
  • 5 whole Allspice Berries
  • 10 whole Black Peppercorns
  • ¼ cup Red Wine Vinegar (or cider vinegar), plus more for seasoning
  • 2 Tbsp Fresh Lemon Juice
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1-2 tsp Granulated Sugar (optional, to balance acidity)
  • 2 Tbsp Unsalted Butter or Neutral Oil

Instructions:

  1. Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the unpeeled, scrubbed beets tightly in foil. Roast for 45–60 minutes, or until easily pierced with a fork. Cool slightly, then peel and rough chop (or grate them coarsely). Retain any liquid from the roasting foil.
  2. Sauté the Aromatics: In a large stockpot, melt the butter (or heat the oil) over medium heat. Add the quartered onion, carrot, and diced celery root. Sauté gently for 8–10 minutes until the onion is translucent and the vegetables are softened—do not brown them.
  3. Combine Ingredients: Add the chopped beets (including any retained liquid), vegetable stock, smashed garlic cloves, bay leaves, allspice berries, and peppercorns to the pot.
  4. Simmer: Bring the mixture slowly to a low simmer. Immediately reduce the heat to the lowest setting (it should barely bubble). Cover and simmer gently for 60–75 minutes. A slow simmer is key to extracting color without making the flavor muddy.
  5. Rest and Skim: Remove the pot from the heat and allow it to rest, covered, for 10 minutes. Skim off any visible foam or impurities from the surface using a shallow spoon.
  6. Strain for Clarity: Carefully pour the entire contents of the pot through a fine-mesh strainer (or cheesecloth-lined sieve) set over a clean bowl or back into the cleaned stockpot. Do not press or squeeze the solids. Discard the solids. This step is non-negotiable for 'Czysty' Borsch.
  7. Finish the Flavour Profile: Return the strained Borsch to low heat. Add the red wine vinegar and lemon juice. Bring the temperature up until it is just below a simmer.
  8. Taste and Balance: Taste the soup. Add salt and pepper to taste. If it is too sour, add 1-2 teaspoons of sugar. If it lacks tang, add vinegar one tablespoon at a time until the desired bright, sour flavour is achieved. Do not allow the Borsch to boil vigorously, as high heat can dull the vibrant crimson colour.
  9. Serve Hot: Serve immediately, garnished with fresh dill or chives, traditionally alongside mushroom-filled Uszka dumplings.