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My Grandma's Old World Polish Recipes
Appetizers Fish Meat Potatoes
Poultry/Rabbit Salads Soups Vegetarian
Clear Beet Barszcz
barszcz czysty czerwony

Soak 1-3 dried Polish mushrooms in cup water several hours or overnight and cook in same water until tender. Reserve the cooked mushrooms for paszteciki (pastry turnovers).

Bring 4 cups court bouillon, meat stock, or smoked-meat stock to boil, add the mushroom water, 2 peeled, coarsely grated raw beets, and simmer 15 minutes.

Add 1-2 cups beet sour according to the tartness you like and strain. Add 1-2 buds minced garlic, 1 teaspoon sugar and (optional) 1 jigger dry red wine. Instead of the wine, 1-2 peeled, diced cooking apples added with the beets will give your barszcz a special tang. Salt & pepper if needed.

Serve hot in teacups with pastry turnovers.



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