MY POLISH FAMILY'S RED BEET SOUP
This is the red beet soup that I grew up eating. I make it for my family now, my mother still makes it, her mother made it, and probably her mother made it too. So very rich and good. This is comfort food for me, especially when I am homesick.
Provided by SLColman
Categories Polish
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place beef short ribs, salt and pepper in a stock pot.
- Cover with water (at least 3 quarts) and bring to a boil.
- Let simmer until the meat falls off the bone.
- Skim off any "scum" and visible fat.
- Add cubed red beets, ensuring that there is enough liquid to cover them.
- Bring back to the boil.
- Simmer until red beets are tender.
- Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth.
- Add the blended mixture back to the pot.
- Add cubed potatoes and simmer until tender.
- Add half and half, and sour cream.
- Mix well.
- Be certain to not let the soup come to a boil once the dairy products have been added.
- Check for seasoning. Adjust with salt and pepper as necessary.
- Serve and enjoy.
Nutrition Facts : Calories 837.6, Fat 67.3, SaturatedFat 34.1, Cholesterol 156.2, Sodium 206, Carbohydrate 34.1, Fiber 4.6, Sugar 6.7, Protein 25.2
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
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