Barszcz Czysty Czerwony Polish Red Soup Recipes

BARSZCZ (CLASSIC POLISH BORSCHT)

Steps:

• In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
• Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
• Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
• Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
• Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.

BARSZCZ CZYSTY CZERWONY (POLISH RED SOUP)

Steps:

• 1.Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 30-45 minutes. When cool enough to handle, peel and slice into strips or julienne. 2.In a medium pot, bring stock to boil, add beets, garlic, sugar, lemon juice or vinegar, and salt and pepper to taste. Simmer 10 minutes. 3.Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an ice-water bath and refrigerate to serve cold garnished with dill and sour cream