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
BARSZCZ (POLISH BEETROOT SOUP)
A Polish classic, great hot in winter or cold in summer. For Teresah.....I hope you enjoy this one.
Provided by annhughes2
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour
- Strain the soup and stir the kwas into the clear soup. Add sugar to taste and reheat if necessary without boiling. Serve and enjoy.
- You can add vegetables to the soup which is normally served during the Christmas Eve meatless dinner. Vegetables used are celery, carrot and parsnip, which are roughly chopped.
BARSZCZ (CLASSIC POLISH BORSCHT)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Provided by Amelia Nierenberg
Categories dinner, lunch, weeknight, soups and stews, appetizer, side dish
Time 3h
Yield 8 cups (6 to 8 appetizer or side servings)
Number Of Ingredients 15
Steps:
- In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
- Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
- Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
- Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
- Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.
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