Here is the recipe directly from Joanna…Enjoy!
I started with 8 cups of water. If you’re going for more, adjust ingredients as needed.
In 8 cups of water bring two beef bullion cubes, 1/2 tspn of black peppercorns, 1/2 tspn of allspice and 2 bay leaves to boil.
Add whole carrots and celery to broth for flavor.
Clean, peel and slice or shred raw beets… probably about 4 cups (once sliced), the more you add, the richer the flavor.
Add beets to broth and continue to boil until beets are tender. Do not over boil (the soup will turn brown).
Bring to simmer.
Add 2 tblsp of white vinegar (I hear you can also use lemon juice) – this is to keep the soup a vibrant red and give it a little “tanginess”.
Add 2 tspn of marjoram.
Add salt & more pepper to taste.
Simmer on low for about 10 minutes
Notes from Joanna:
In Poland, this is traditionally served over mushroom dumplings, but I just strained it into a cup for an afternoon snack.
The carrots and celery can be tossed (I saved the carrots for the dogs)
The beets can be chilled and used in salads the next day – how’s that for efficiency!