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POLISH BARSZCZ, Polish
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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