BARSZCZ BEET SOUP
Polish soup pronounced Barstch is served on Christmas Eve.(A few dried mushroom pieces can be added for extra flavor--optional). My family loves putting a scoop of mashed potatoes right into the soup. Garnish any way you enjoy.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Reserve beet juice. Grate beets and onions. Add to soup pot.
- Add water, and vegetable stock. (A few dried mushroom pieces can be added for extra flavor--optional).
- Cook 30 minutes.
- Whisk together reserved juice, vinegar, lemon juice, & sugar . Add to boiling soup, simmer at 10 minutes more. Adjust seasonings.
- Garnish with your choice.
Nutrition Facts : Calories 113.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 8.4, Sodium 307.3, Carbohydrate 18.4, Fiber 2.9, Sugar 13.5, Protein 2.2
BARSZCZ Z USZKAMI (BEET SOUP WITH MUSHROOM POCKETS)
This is a wonderful take on the traditional borscht and should gladden any palate. The little mushroom dumplings are fabulous. Time does not include overnight sitting
Provided by MarraMamba
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the soup: put the beetroot, carrots, parsley roots, celery and apples in a large pan and pour over 1.5 litres water, or enough to cover. Add the garlic cloves, pimento leaves and bay leaf and bring to the boil.
- Simmer the soup for 20 minutes, then remove from the heat. Season with the vinegar, marjoram, salt, pepper and sugar to taste. Cool and leave overnight.
- The next day, strain the soup through muslin to get a clear broth. Reheat before serving.
- For the uszka filling: melt a knob of butter in a frying pan and fry the onion until softened. Strain the mushrooms, reserving the soaking liquid. Chop them finely and add to the frying pan along with the soaking liquid. Cook, stirring, until the liquid has evaporated. Season.
- For the uszka dough: stir the hot water into the flour then mix in the egg. Season with salt and pepper. Knead the dough until smooth, then roll out very thin.
- Cut the dough into 5cm squares. Place a small amount of the filling onto the squares of dough and fold over on the diagonal to form triangles. Seal the edges together. Wrap the triangles around your finger, sticking the 2 bottom tips together to form a ring.
- Bring a large pan of salted water to the boil. Add the mushroom parcels. When they float to the top, cook for 1 more minute, stirring continuously. Drain.
- Put uszka in a soup plate and then pour hot over the hot soup. Smacznego!
Nutrition Facts : Calories 234.7, Fat 3.6, SaturatedFat 1.6, Cholesterol 40.3, Sodium 215, Carbohydrate 46.9, Fiber 7.9, Sugar 20.4, Protein 7.3
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