'From A Polish Country House Kitchen's Barszcz

Serves: 4 Save

Ingredients (16)

  • 4 large or 6 small beets, peeled and halved
  • 1 lb (455 g) meaty veal or 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
  • 1/4 celery root, peeled, or 1 long celery stalk
  • 3 to 4 dried mushrooms or porcini, if you’ve got them
  • 8 garlic cloves, peeled but left whole, plus 2 extra just in case
  • 1 bay leaf
  • 1 large pinch of dried marjoram, plus more for seasoning
  • 6 peppercorns (optional; throw them in if you like a spicier soup)
  • About 12 cups (2.8 L) water (depending on the size of the pot)
  • Juice of 1 lemon
  • Salt and freshly ground pepper
  • 1/2 cup (120 ml) sour cream or plain Greek-style yogurt (optional)

Directions

Learn how to make this recipe at Serious Eats