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  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: Approx 8 servings 1x
  • Category: Soup
  • Cuisine: Polish


A tart and spicy winter soup to warm the soul!


  • 4 large or 6 small beets, peeled and halved
  • 1 pound meaty beef bones
  • 1 medium carrot, trimmed and peeled
  • 1 medium parsnip, trimmed and peeled
  • 1 large onion, peeled and halved
  • 1 leek, white and green parts, trimmed, halved lengthwise and rinsed
  • 1 long celery stalk
  • 34 dried mushrooms
  • 10 cloves garlic, peeled but left whole
  • 1 bay leaf
  • 1 large pinch of dried marjoram
  • 6 peppercorns
  • About 12 cups of water, depends on the size of your pot
  • Juice of 1 lemon, or about 4 tablespoons
  • Salt and pepper


  1. Add the beets, beef bones, carrot, parsnip, onion, leek, celery, mushrooms, garlic, bay leaf, marjoram, and peppercorns to a Dutch oven or stockpot
  2. Add enough water to the pot to cover the ingredients
  3. Bring to a boil, reduce heat and simmer for about two hours
  4. Skim off foam as it appears
  5. Strain the soup through a colander
  6. If it tastes watery, cook it down a bit to concentrate the favors
  7. Add lemon juice and season to taste with salt and pepper, it should taste garlicky and tart
  8. Serve the clear, hot soup in bowls or cups for sipping