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  Added: Oct 31, 2011  •  Visited (226)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beetroot Soup
(Polish Barszcz)
The below is a simple method of preparing this traditional soup, which, in various versions (and spellings) appears throughout Russia and Central Europe. In Poland, the true 'Barszcz' is made by putting beetroots in a container with water and a piece of rye bread and leaving the mixture for several days until it becomes sour; the juice is then drained off and serves as a basis for soup.

What You Need:
  • 3 cooked beetroots
  • Salt
  • 5 - 6 capfuls boiling water
  • Sugar
  • ˝ a cup of vinegar
  • Lemon juice
  • 2 beef cubes (dissolved in 5 - 6 cupful of water)
  • Sliced Vienna sausage or other cooked meat

  • How To Cook:
    1. Slice the beetroots, pour on the boiling water and vinegar, and leave at room temperature for 2 - 4 days, then drain off the juice and use it as a basis for soup.

    2. Dissolve the meat cubes in 5 - 6 cupful of water and add salt, sugar and lemon to taste.

    3. Add this stock to the soup and bring to the boil (do not over-boil or it will lose its color).

    4. Add 4 or 5 slices of Vienna sausage, pieces of bacon, ham or other cooked meat.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Poland
    Dish » Soup
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Meat & Poultry » Sausage
    Main Ingredient » Condiments » Vinegar


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