Czwikla Polish Beets Food

POLISH BEETS WITH HORSERADISH - CWIKLA RECIPE

Steps:

• Prepare the beets by boiling with their skins on for about one hour until soft. Check with a fork until it can smoothly enter until it reaches the centre of the beets. Don't overcook.
• While beets cool, peel horseradish and grate finely into a bowl.
• Once cooled, peel and grate the beets finely into a medium bowl.
• Combine beets and horseradish; add remaining ingredients to taste. Mix well and store in a refrigerator overnight for the best flavour.

ĆWIKłA: POLISH SHREDDED BEET HORSERADISH

Steps:

• Wash the beetroot thoroughly, but don't peel it.
• Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a whole pot of beetroots at the same time (to make a few jars of Ćwikła or something else). Cook for 1 hour until beetroot is tender, but still holds its shape.
• Once cooked, leave the beetroot to chill. You can peel it now, it should be easy to remove the peel at this point. It's worth putting on disposable gloves at this point, beetroots can stain your hands quite a bit.
• Time to grate the beetroot. You can use a food processor, or just a regular box grater. Shred half using the smallest holes, and another half using the larger ones. This way the texture is more verified and interesting.
• If you're using fresh horseradish, peel it and grate using the finest holes. [Do it outdoors if you can, it tends to be strong].
• Add two spoonfuls of grated horseradish (either freshly grated or from a jar) to our shredded beetroot. Add a teaspoon of sugar and combine together with a spoon.
• Season with a solid pinch of salt and a solid pinch of ground black pepper. Add a generous squeeze of lemon juice. Combine again with a spoon.
• Have a taste. If the flavour is too acidic for your liking, you can add a little bit more sugar or add a little bit of grated apple.
• Move Ćwikła to a jar and close with a lid. Chill in the refrigerator for a few hours before serving.
• Serve with meats, sandwiches, boiled eggs.

BOTWINKA (POLISH VEGETABLE SOUP WITH BEET GREENS)

Steps:

• Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
• Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
• Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

CZWIKLA - POLISH BEETS

Steps:

• Wash and boil beets until tender (about 40 minutes).
• Drain beets, wait until they are cool, then peel them. Grate them into a big mixing bowl; mix in the rest of the ingredients.
• Cover and let marinate for at least 24 hours. Or, spoon the mixture into jars and put those fridge for at least 12 hours; my dad uses mason jars.

POLISH HORSERADISH WITH BEETS (ĆWIKłA)

Steps:

• In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined.
• Add beets and mix thoroughly.
• Pack into clean sterilized jars and store refrigerated for up to 2 weeks.

PICKLED BEETS (CWIKLA)

Steps:

• Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
• Boil vinegar with sugar and salt 2 minutes.
• Pour over the beets.
• Cover; refrigerate 24 hours.