ReTRo HouSeWiFe

All Recipes  button  Appetizers  button  Main Courses  button  Side Dishes  button  Dessert Recipes  button  Salads  button  Sauce Recipes  button  Soup Recipes  button  Baked Goods  button  Beverages  button  Herbs and Spices  button  All Menus

Other Retro Pages




Pickard Geneva Soup Plate
Pickard Geneva Soup Plate $ 50.56
at Chef's Corner

Pickard Natasha Soup Plate
Pickard Natasha Soup Plate $ 70.31
at Chef's Corner

Pickard Royale Soup Plate
Pickard Royale Soup Plate $ 74.26
at Chef's Corner

RECIPES FROM THE RETRO HOUSEWIFE

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

HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN? Send it in!

 All Polish Recipes

      Purple Flower

 

© Retro Housewife 2003-2008