Quick and Easy Polish Beet Soup (Barszcz) – Vegan and Dairy Free


Quick and Easy Polish Beet Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A nutritious and delicious family traditional soup that will keep you warm and healthy throughout the cold winter.


  • 1 diced medium onion
  • 2 tbsp. canola oil
  • 2 32 oz. cartons of Organic Vegetable Broth
  • 6 washed, peeled, and cooked potatoes (cut in 1 inch cubes)
  • 4 medium thoroughly washed, cooked, peeled organic beets (roasted or boiled in water)
  • 1 bay leaf
  • 1 tbsp. salt and 5-10 twists of cracked pepper (more seasonings to taste)
  • optional 2 tbsp. apple cider vinegar
  • Few sprigs of chopped fresh parsley 
  • 1 container of vegan plain yogurt or home-made dairy-free sour cream 


  1. With gloves on your hands, shred the cooked beets into a large soup pot.
  2. Pour both cartons of vegetable broth into the pot of shredded beets, adding in the bay leaf, and salt and pepper, and simmer for 25 minutes over medium heat.
  3. While the soup is simmering, sauté the cubed potatoes and onions using a pan swirled with the oil. Season with salt and pepper.
  4. When the potatoes are slightly browned, remove them and place in serving bowls.
  5. Remove the bay leaf from the beet soup and serve piping hot over the potatoes. Garnish with chopped parsley and a tbsp. of plain yogurt, or homemade sour cream. This soup is great accompanied with Polish Rye Bread.

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