thanks for this. I love that soup and would love to have a go... Im not sure where I would leave beetroot to ferment for 10 days though.. maybe an airing cupboard? Can you still make it the same way without the fermenting or is this absolutely vital?
thanks for this. I love that soup and would love to have a go... Im not sure where I would leave beetroot to ferment for 10 days though.. maybe an airing cupboard? Can you still make it the same way without the fermenting or is this absolutely vital?
I don't know if the fermenting is necessary. I've had Barszcz in Poland and even out of a jar bought in a local shop (yipee for all the Polish food now being sold) and I find it a bit bland and sweet. I better warn you - the yeast and sugar ferment violently and it will overflow easily. Staining everything so put it in capturing container.
I just wanted to post my fathers method because its quite different.
Peterweg.. your fathers method sounds like it would taste great, but Im thinking it sounds a bit messy and may seek another option. Thanks though, youve got me thinking about trying it out this weekend. Worried about cooking Polish food though.. as a non Pole it is never gonna match up to his (my partner) mothers is it.. could be a recipe for disaster :)
My dad used to make great Mulligatawny, but its not exactly Polish.
Hello, My grandmother made a soup that she served to us at Christmas Eve (Wigilia) dinner. Some say it was a sauer kraut soup, some a vinegar soup, some mushrooms. It was a clear broth, similar to chicken broth. BUT, it was a MEATLESS soup, since Wigilia is a meatless meal in the Polish tradition.
i LOVED that soup and looked forward to enjoying it each year. It was served with some kind of pasta, either shells, or noodles (kluski). Sadly the recipe passed along with Babcia.
If anyone has ever heard of it before, and has a recipe, I would thank you forever!
My grandmother made a soup that she served to us at Christmas Eve (Wigilia) dinner. Some say it was a sauer kraut soup, some a vinegar soup, some mushrooms. It was a clear broth, similar to chicken broth. BUT, it was a MEATLESS soup, since Wigilia is a meatless meal in the Polish tradition.
If a red colour soup, it's "barszcz z uszkami" (red comes from the beetroots) ,the most popular soup at Christmas Eve dinner.
If a white colour soup, it's "bialy barszcz" or "zupa grzybowa" = mushroom soup
Merged: A type of borsht (barszcz) for Christmas - recipe or ideas
hi all, my father tries and mostly fails every easter and Christmas eve to make what we know as "borsht" (barszcz). he has found several recipes for red beet borsht but that is not what he is seeking. he said my gram and aunts used yeast and oatmeal in their versions of the soup. any help will be appreciated. also i am looking for polish cookbooks printed in english. the books i seem to find were printed in the 70's and written in Polish. thanks in advance.
hi mike - it seems as if the forum has gone half to sleep over the festive season - i'm sure they'll wake up soon and come to your rescue. in the meantime, check out the food and drink section - maybe you'll find something there?
Book is called 'Recipes from a Polish Kitchen'by Bridget Jones (lol @ authors name)
You can google though and get some decent Polish recipes too. You can look up the different versions , say for one recipe, then decide which one to print off. Some American sites though do change the authenticity of some of the Polish recipes but on the whole you should find some reasonable information via Google.
hi everyone, i posted a topic in the general discussion as well.
christmas eve we eat a type of borsht. the recipe consists of water, yeast and oatmeat. my father tries every year to make it right but it never seems to work. my ancestors brought this recipe from poland but im not sure what area. the last 2 generations are now all gone so we are left hanging. all i know is what the recipe calls for and that we call it "borsht". it is apparently a 100 year+ old recipe. thanks,Mike
heres an idea I eat it with uszki always always always,theyre a bit like pierogi but smaller and the two ends are stuck together wich makes a shape of sortof an....ear!
Hello everyone! Happy Wednesday. I have searched through this site for a good barszcz recipe - maybe because of the different way people spell it, I can't find one. Anyone care to share one?
Also, I made the bigos recipe this past weekend and I have to tell you it was BETTER than my mothers. I called her in Massachusetts to tell her, and she said she doubted it - hahaha - wait til she comes to Florida for a visit - she will be surprised.
Thank you for the recipe and I am looking forward to making alot of other great things that I have never made before.
That is quite a complex recipe so here is my mom's. This is pretty good for when you want to have barszcz the same day ;)
Prep time from start to finish is about 1 hour or less.
5 medium size beetroots 1 small cellery root 3 parlsey roots 1/3 pound of fresh carrots 6 bay leaves 10 pimiento seeds (ziele angielskie) 1 generous teaspoon of table salt a pinch or two og ground black pepper 1/2 cup of saurekraut juice
Thinly peel and slice or dice. The smaller the slices or dice the faster it will all cook. Peel and slice cellery root and parsley. Bring about 2 quarts (2 liters) of water to a rolling boil and place all ingredients (except sauerkraut juice and black pepper) in the pot with boiling water. Bring the mixture to a boil again and turn the cooking temperature so a little more than a simmer.
Add some of the ground pepper and some of the sauerkraut juice. This part is more an art and personal preference than hard rule. Add ground pepper and saurekraut as needed. Each time you add some more, stirr give it a minute and taste again. If you think you added too much of some ingredient then add a little more water and try again.
Serve with or without the vegetables used to make barszcz and with your choice of: potatoes, sauerkraut and mushrooms pierogi, cottage cheese pierogi, or uszka aka tortellini with mushrooms. Some people settle for bread, toasted or not.
