Polish Beet Salad Surówka Z Buraków Food
POLISH BEET SALAD {SURóWKA Z BURAKóW}
Before you say I don't like beets, give me a chance. If you're of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you're not of Polish descent, I'll make you a believer yet. You won't be the first one either. First off, no more canned beets for you... canned beets don't even taste like beets really do... sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I'd almost say it's my comfort food. I cook them often and I'm surprised I've not published many recipes on here yet. I'll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes for cold or hot soups (one of which is Christmas must, recipe here), salads and even hot sides. Some call for just the root, and some use the whole vegetable, no waste. When beets are in season, we'd make jars and jars of them for the winter. When in need for a quick dinner side, downstairs I go to grab a jar and whip up a salad in a flash. Sometimes, I'd eat them out of a jar as a snack. When done right, they are just so pleasantly mild and yet defined, and the canning process here in the US just does not do them justice. I'm starting off with a recipe for a cold side salad.
Provided by PolishyourKitchen
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut stems off beets and scrub to clean.
- Bake covered for about 1 hour. Take out and set aside to cool.
- Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.
CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)
In Poland almost every household has their own recipe for salatka. This is my family's version (with the 'lower fat' tweaks by me.) This is a great make-ahead dish, as it tastes best the day after it's made, when all the flavors 'marry'. I hope you enjoy it. Smacznego!
Provided by Ewok610
Categories Potato
Time 1h30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
- Add the green peas to the bowl.
- Add nutmeg and salt and pepper to taste.
- In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
- Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
- Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.
Nutrition Facts : Calories 257.3, Fat 5.4, SaturatedFat 1.9, Cholesterol 142.4, Sodium 520.5, Carbohydrate 40.6, Fiber 9, Sugar 10.5, Protein 13.2
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.
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