Most Popular Ways of Serving Polish Borscht

• Enjoyed with a dollop of sour cream or a sprinkle of fresh parsley.
• Served over mashed potatoes or with a side of rye bread.
• Accompanied by Uszka (small dumplings), especially during the Christmas Eve meal.
• As a starter dish in a traditional Polish meal.

My Tips to Make Polish Borscht

• Use fresh beetroots for a vibrant color and rich taste.
• Allow the soup to simmer gently to melt the flavors without losing the bright color.
• For a deeper flavor, consider roasting the beetroots before adding them to the soup.

Spices for the Best Polish Borscht

• Bay leaves
• Allspice berries
• Fresh dill
• Black peppercorns

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Polish Borscht Recipe

Heartwarming Polish Borscht Recipe

5 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 4 medium 4 beetroots, peeled and grated

• 1 1 carrot, grated

• 1 1 parsnip, grated

• 1 1 onion, chopped

• 2 cloves 2 garlic, minced

• 6 cups 6 vegetable broth

• 2 2 bay leaves

• 4 4 -5 allspice berries

• Salt and pepper to taste

• Fresh dill and sour cream for garnishing

Directions

• Prepare the Vegetables:
• In a large pot, sauté the onion and garlic until translucent, then add the grated beetroots, carrot, and parsnip, and continue sautéing for a few more minutes.
• Add Broth and Spices:
• Pour in the vegetable broth, add bay leaves, allspice berries, salt, and pepper. Bring to a boil.
• Simmer:
• Reduce the heat and let the soup simmer for about 30-40 minutes, allowing the flavors to meld together.
• Adjust Seasonings:
• Taste the soup and adjust the salt and pepper to your liking. Remove the bay leaves and allspice berries.
• Serve:
• Serve hot, garnished with fresh dill and a dollop of sour cream if desired.

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FAQ

Omnomnom This is the only thing I can tell you about this dish. It is simply delicious  Also it is very easy to prepare and you need only several ingredients. The oven baked balsamic beetroots and the celery root pure are matching together perfectly and create a nice harmony. I strongly recommend this dish to all of you, not only VeGaNs

Easy celery root puree with roasted beetroots (VeGaN)

Easy celery root puree with roasted beetroots (VeGaN)

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy

Servings

2

servings

Prep time

25

minutes

Cooking time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 4-5 of medium-sized beetroots

• 10 pieces of pearl onions (or any kind of small onions)

• 4 tablespoons of olive oil

• Salt & pepper

• 2 tablespoons of balsamic vinegar

• 1/2 tablespoon of maple syrup

• 1 tablespoon fresh (or dried) thyme leaves

• 1 tablespoon fresh (or dried) tarragon

• 2 medium-sized celery roots

• 1 can of coconut milk (400ml)

• 3 cloves of garlic

• 1/2 cup of water

• greens for garnishing

Directions

• Preheat your oven to 200°C.
• Peel the beetroots and cut into cubes. Remove the skin from the onions.
• Place the beetroots and the onions on a baking sheet, season with salt & pepper and add 2 tablespoons of olive oil. Stir well and place in the oven. Bake for 25-30 minutes, stirring once after 15 minutes.
• In a small bowl mix together the herbs, balsamic vinegar, 1 tablespoon of olive oil and the maple syrup. Set aside.
• Remove the skin from the garlic and chop finely. Peel the celery root and cut into bigger cubes.
• Heat up one tablespoon of olive oil in a pan, add the garlic and roast for 1 minute. Add the chopped celery roots, pour in the coconut oil and the water. Bring to a boil then reduce the heat to medium and cook for 15 minutes.
• Once the celery is cooked, mix well with a blender. You should get a nice and creamy puree. Season with salt & pepper and set aside.
• When your beetroots and onions are baked, add the balsamic mixture, stir and place back into the oven. Bake for another 5 minutes.
• Serve warm and enjoy

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My search for the best vegan burger continues. Even though I posted my favorite one already, I do not want to stop there. (by the way, the recipe for the best vegan burger so far is here). I really want to find and test the best one available. I don’t care if it will require trying 10 or 100 other recipes, I will find it

The one from today is an average 3* for me, but it might be a 5* for you So if you like roasted beetroot, avocado dip, and a crispy fries than you should try it straight away. I will cut the talk here and give you the recipe. Enjoy

Easy VeGaN Beetroot Burger

Easy VeGaN Beetroot Burger

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 medium-sized beetroots, peeled and cut into cubes

• 1 cup red quinoa (you can use the white one as well), cooked according to the instruction

• 1 tbsp olive oil

• Vegan egg – 2 tbsp of grounded flaxseeds poured over with 4 tbsp of hot boiling water

• 1 onion, finely diced

• 2 garlic cloves, crushed

• 2 tbsp breadcrumbs

• 1 tsp coconut oil, melted

• 2 tsp lemon juice

• ¼ tsp chili flakes

• 1 tsp pink Himalayan salt

• 2 ripe avocados

• 2 tbsp of lime juice

• 400g of potatoes, peeled and cut into fries and deep-fried

• Bunch of fresh coriander leaves – chopped thinly

Directions

• Preheat the oven to 175°C.
• Place the beetroot cubes on a lined baking tray, rub with olive oil and roast for 30 minutes.
• Remove from the oven and set aside to cool.
• Place the roasted beets in a food processor and pulse two or three times – you need some texture for the burgers, so make sure you don’t mash them completely.
• Transfer the beets to a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency. Also, you can add a bit of chopped coriander for more color.
• With slightly wet hands, shape the burgers and place them back on a baking tray.
• Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes. Be careful so they do not fall apart.
• Avocado Dip – mix the avocado with the lemon juice and a pinch of salt. You can also add a tablespoon of chopped coriander leaves for better taste.
• You can also serve the burgers with any kind of buns and ingredients you wish. Enjoy

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Tag @tasteisyours on Instagram and hashtag it with #polishfood

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