BORSCHT RECIPE POLISH RECIPES

Name: Borscht (Authentic Polish Recipe)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: Polish
Ingredients: 4 Carrots (medium size); 1 Parsnip (medium size); 1/2 Celery root (If it's big then 1/4 will be enough); 1 Leek; 4 sprig Parsley; 1 cup Dried Porcini Mushrooms; 2 Bay leaves; 4 whole Allspice; 6 Beets (medium size); 1 Apple (any kind, sliced with the skin); 3 cloves Garlic (peeled); 2 tbsp White Vinegar (+ more if needed); 1 tbsp Lemon Juice (freshly squeezed); 2 teaspoon Sugar (+ more if needed); 2 tbsp Salt (+ more if needed); 1/4 teaspoon Marjoram (dry); Freshly ground pepper (to taste)

BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE ...

Borscht (Barszcz Czerwony) - Authentic Polish Recipe ... image

Borscht - authentic Polish soup, is also known as Barszcz Czerwony. It's a classic dish that is traditionally served on Christmas Eve. It's made from beets and it has a clean, almost see-through consistency; it can be served in mugs to drink, or in bowls with Polish mushroom "ear" pierogi (coming soon), or Sauerkraut and Mushroom Pierogi.

Provided by Edyta

Categories Soup

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 17

Ingredients

4 Carrots (medium size)
1 Parsnip (medium size)
1/2 Celery root (If it's big then 1/4 will be enough)
1 Leek
4 sprig Parsley
1 cup Dried Porcini Mushrooms
2 Bay leaves
4 whole Allspice
6 Beets (medium size)
1 Apple (any kind, sliced with the skin)
3 cloves Garlic (peeled)
2 tbsp White Vinegar (+ more if needed)
1 tbsp Lemon Juice (freshly squeezed)
2 teaspoon Sugar (+ more if needed)
2 tbsp Salt (+ more if needed)
1/4 teaspoon Marjoram (dry)
Freshly ground pepper (to taste)

Steps:

Place dry mushrooms in a bowl and cover them with hot boiling water. Let them soak for 5 minutes.
Peel, wash and cut into chunks, your vegetables (carrots, parsnip, celery root, leeks, and parsley);
Place your vegetables and soaked mushrooms* (see notes below) in the large pot, cover with 10 cups of water, add a tablespoon of salt, bay leaves, and allspice and boil for about 30 minutes, uncovered;
Prepare beets - peel them and slice in 1/2 inch slices; peel your garlic and slice the apple;
Add beets, garlic, apple, and spices (salt, sugar, and marjoram) to the vegetable broth. At this time add 1 tablespoon of vinegar and 1 tablespoon of lemon to preserve the beautiful color from the beets. Cook it for another half hour, uncovered;
Add the remaining vinegar, and adjust seasoning with vinegar, sugar, salt & pepper, as needed.
Discard all the vegetables and use a strainer to pour your borscht either into mugs to drink or to bowls to be served with mushroom pierogi.

Nutrition Facts : Calories 107 kcal, CarbohydrateContent 25 g, ProteinContent 2 g, SodiumContent 1859 mg, FiberContent 5 g, SugarContent 11 g, ServingSize 1 serving

BORSCHT RECIPE - BBC FOOD

Borscht recipe - BBC Food image

Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers' simple version inspired by their travels around the Baltic sea.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

1 tbsp vegetable oil
15g/½oz butter
1 large carrot, diced
1 celery stick, diced
1 onion, finely chopped
3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced
1 large waxy potato, diced
2 garlic cloves, finely chopped
1½ litres/2½ pints good quality beef stock
½ purple cabbage, finely shredded
2 tomatoes, skinned, cored and chopped
salt and freshly ground black pepper
sour cream
1 tbsp finely chopped dill

Steps:

Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined.
Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.
Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes.
Serve the soup with dollops of sour cream and a sprinkling of dill.

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