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SOUPS

POLISH BARSZCZ, Polish

Ingredients
  • 3 or 4 cans consommé or bouillon
  • 1 ¼ lbs. beets
  • Sugar to taste
  • 1 to 2 quarts beet ferment
  • 1 glass wine or sherry
Preparation Instructions

Wash beets and bake in oven until tender. Peel beets and grate or cut into small pieces. Add beets to consommé. Add sugar to taste. Add 1 to 2 quarts of beet ferment. Simmer until boiling point. Turn off fire, let stand 10 minutes, then strain. Add 1 glass wine or sherry. (A small amount of wine vinegar can also be added to give a more wine-like taste.) Before serving simmer again to boiling point, but DO NOT BOIL. Barszcz has to taste and look wine-like. If it is served in cups (like bouillon), it is served with pierozkis (small cakes filled with meat, brains, or mushrooms.) If it is served in plates or bowls, it is served with uszkas (kind of raviolis with meat or mushrooms).

Contributed by Mrs. Bronislava Grzymala-Siedlecki, 1950

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