Polish Beet Soup (Barszcz) Recipe

Start by preparing all of your fresh ingredients. Peel and dice the onion, potatoes and carrots. Dice the cabbage and bacon, and peel the garlic.
60 g yellow onion, 5 g garlic, 130 g cabbage, 120 g carrot, 230 g potatoes, 3 slices bacon
Add the bacon to a soup pot and heat up. Cook stirring occasionally for about 5-6 minutes. Add the onions and cook for another 2-3 minutes until the onion is softened.
3 slices bacon, 60 g yellow onion
Press in the garlic, stir and cook for 30 seconds to a minute then add the vegetables, bay leaf and stock.
5 g garlic, 130 g cabbage, 120 g carrot, 230 g potatoes, 1.5 L beef stock, 2 bay leaves
Bring to a boil and cook until the potatoes are cooked through. Roughly 20 minutes.
In the meantime, open the beets and kidney beans. Keep the liquid from the beets and dice the beets. Strain and rinse the kidney beans.
400 ml canned cooked whole beets in water, ½ cup canned white kidney beans
Add the beets, ½ cup of beans, salt and pepper to the soup once the potatoes are cooked. Cook for another 5 minutes
1 tsp salt, ½ cup canned white kidney beans, 400 ml canned cooked whole beets in water, ½ tsp ground black pepper
Add the vinegar and parsley to the soup, stir and cook for 2-3 more minutes.
½ tbsp white vinegar, 1 tbsp fresh parsley
Finally, lower the heat to low and add the cream stirring well. Simmer for another 5 minutes.
¼ cup heavy cream