by dave

from Chicago, IL

Clear Beetroot Soup - Poland

The following is the simple modern way:
Take 1 quart bottle (1 liter) of prepared Jewish Borscht (Manishewitsch or similar), Pour into saucepan and mix with contents of 10½oz. (300g) can of Beef Consommé, bring to a boil and immediately turn off heat. Taste and, if desired, to reduce acidity, add 1 teaspoon sugar; to increase acidity add 1 teaspoon vinegar. Pour on to plates in which uszka have already been placed. Use 4 to 6 uszka per plate. Above quantity is sufficient for 6 servings.

Here is the old-fashioned traditional way:

A few weeks ahead of time, prepare fermented beetroot juice, as follows:
2¼ pounds (1kg.) fresh, sweet beetroots,
2 quarts (2L) boiled water,
1 piece of rye bread crust

Wash and scrape the beetroots, cut into thin slices, place in large jar.
Pour boiled water into jar, throw in bread crust, leave jar open or covered only with thin gauze and place in warm place.

On Christmas Eve, prepare soup as follows:
2 large sweet beetroots,
1 celery cut in small pieces,
1 onion cut into small pieces,
1 lb (450g) mushrooms,
1 lb (450g). butter,
1 teaspoon salt,
1 piece garlic,
some parsley,

Boil in water until beetroot just becomes soft.
Then, pour into another saucepan through sieve. Retrieve beetroots and mushrooms.
Mushrooms may be used for making uszka.
Beetroots are grated fine and returned to the soup.

Shortly before serving, Add 1 pint (½L) of fermented beetroot juice. Keep hot, but do not allow to boil as this will destroy clear red color, serve in plates over uszka.

NOTE. On other occasions than Christmas Eve, Barszcz may be served with cream as follows: Take 2 tablespoons of Beetroot soup (made either way), mix completely with 2 tablespoons of sour cream, then add to soup and stir thoroughly.

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