BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
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.
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[email protected]This recipe is a bit time-consuming, but it is worth the effort. The soup is incredibly flavorful and the vegetables are cooked to perfection.
Bushido Ryu
[email protected]This soup is so good! I love the combination of the sweet beets, the tart tomatoes, and the creamy sour cream. It's a perfect soup for a cold winter day.
Jia Gia
[email protected]I'm not a fan of beets, but I found this recipe to be surprisingly delicious. The sweetness of the beets is balanced out by the tartness of the tomatoes and the creaminess of the sour cream. I will definitely be making this again.
Yunus
[email protected]This is my go-to recipe for borscht. It is always a hit with my family and friends. I love the way the beets give the soup its beautiful color. It's a hearty and flavorful soup that is perfect for any occasion.
Muwanguzi Julius
[email protected]I love the simplicity of this recipe. It uses a few simple ingredients, but the flavors are amazing. I always serve it with a side of sour cream and a sprinkle of fresh dill. It's the perfect comfort food.
Kamal Ahmed
[email protected]This is a great recipe for a weeknight meal. It is quick and easy to make and the soup is always delicious. I often make a big batch and freeze it for later. It's a great way to have a healthy and delicious meal on hand.
Akanbi adefowo
[email protected]I'm a vegetarian, so I made a few modifications to the recipe. I omitted the beef broth and used vegetable broth instead. I also added some extra vegetables, such as carrots and celery. The soup turned out great and I was very happy with the results.
Nondon Das
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the soup and I received several compliments. I will definitely be making this again for future gatherings.
Bal Dev Bhatt
[email protected]This recipe is a bit time-consuming, but it is worth the effort. The soup is incredibly flavorful and the vegetables are cooked to perfection. I served it with a side of rye bread and it was a perfect meal.
Masephoko Monaheng
[email protected]I've never had borscht before, but I was intrigued by the recipe and decided to give it a try. I'm so glad I did! The soup was delicious and I loved the combination of flavors. I will definitely be making this again.
Sandakahle Chonco
[email protected]This is a classic Polish dish that is always a hit at my dinner table. I love the vibrant color of the borscht and the complex flavor. It's a hearty and satisfying soup that is perfect for a cold winter day.
Jayonto Roy
[email protected]I'm not a big fan of beets, but I found this recipe to be surprisingly delicious. The sweetness of the beets is balanced out by the tartness of the tomatoes and the creaminess of the sour cream. I will definitely be making this again.
Hurab Ali
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect. The broth is flavorful and the vegetables are tender. I love serving it with a dollop of sour cream and a sprinkle of fresh dill. Highly recommend!