Polish Beetroot Soup - Barszcz |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Beetroot soup is normally served during the Christmas Eve meatless dinner. This is a simpler version of beetroot soup. Ingredients:
2 litres beef stock or vegetable stock |
1 large onion, peeled and chopped |
1 bouquet garni (your choice of herbs) |
1 can mushrooms, or fresh or as my mother-in-law did, she took a small handful of dehydrated mushrooms from poland and soaked them overnight. |
3 uncooked medium-sized beetroots, peeled and sliced thickly |
300 ml kwas - ascorbic acid |
1 tsp. sugar |
sour cream and homemade croutons to garnish |
Directions:
1. Heat beef stock in a large saucepan.
2. Add onion, bouquet garni, mushrooms and sliced beetroot.
3. Boil on medium high heat for 1 hour.
4. Strain the soup and stir the kwas into the clear soup.
5. Add sugar to taste and reheat if necessary without boiling.
6. Serves 8.
7. Note: My Mother-in-law always added small little meat ravioli's or tortellini to the Barszcz.
8. You can add vegetables such as celery, carrot, potato or parsnip - roughly chopped.
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