BORSCHT (BARSZCZ CZERWONY) - AUTHENTIC POLISH RECIPE ...
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
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
KAPUSTA: POLISH SAUERKRAUT WITH MUSHROOMS [RECIPE!] | POLONIST
Provided by Polonist
Total Time 12 hours 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 14
Steps:
- [if using frozen mushrooms] Thaw the mushrooms, ideally overnight. Cut them into fine pieces.
- [if using dried mushrooms] Place the mushrooms in a bowl, cover with hot water and soak for at least 3 hours, ideally overnight. Retrieve from the water and chop finely.
- [if using fresh mushrooms] Chop the mushrooms finely into small pieces.
- Squeeze the juices out of the sauerkraut and chop it roughly.
- Peel the onion, chop it finely. Peel the apple and grate it using the largest holes of the box grater.
- Heat up 2 tablespoons of oil in a deep frying pan. Add in chopped onion and fry it over medium heat until translucent.
- Add in the sauerkraut and spices: a generous pinch of ground pepper, a tablespoon of soy sauce, half a tablespoon of ground caraway, 3-4 allspice berries, 3-4 bay leaves and half a teaspoon of honey. If your sauerkraut isn’t overly salty, add a pinch of salt as well. Stir and fry together for 2-3 minutes.
- Add mushrooms and grated apple, stir it in and fry together for a minute.
- Pour in the stock or wine, and bring to a high heat (any liquid on the pan should start to boil). Add dried cranberries, reduce the heat to medium-low. Cover with a lid and cook for 10 minutes, stirring occasionally.
- Take the lid off and continue cooking for a further 10 minutes, allowing the excess liquid to evaporate. If you see that it’s still watery, continue cooking until you’re happy with the consistency.
- Add chopped parsley, and stir it in. Cook together for a minute or two.
- As you stir, you might want to fish out all of the all-spice berries and bay leaves.
- Serve immediately or leave to cool down and use as a filling for other dishes.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 25 grams carbohydrates, CholesterolContent 6 milligrams cholesterol, FatContent 5 grams fat, FiberContent 5 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 107 grams sodium, SugarContent 12 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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