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recipe_643_4247339

Polish Borscht (Barszcz)

While borscht recipes vary across Europe, Polish adaptations have a distinctive and vibrant red hue! Polish borscht is often served as a broth soup during the first course of a Christmas Eve meal over uszka or potatoes. For a heartier winter dish, vegetables are left in to add "meat" to this traditionally vegetarian dish.

While borscht recipes vary across Europe, Polish adaptations have a distinctive and vibrant red hue! Polish borscht is often served as a broth soup during the first course of a Christmas Eve meal over uszka or potatoes. For a heartier winter dish, vegetables are left in to add "meat" to this traditionally vegetarian dish.
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Polish Borscht (Barszcz)
Polish Borscht (Barszcz)

In stock

$3.29

Summary
    2 tsp. Merlot Sea Salt
    5-7 Allspice, whole
    1 tsp. Lemon-Garlic Pepper Seasoning
    4 medium beets, peeled
    2 cups red potatoes (peeled), or prepared
    Porcini dumplings (uszka)
    8 cups vegetable stock
    3 Tbsp. fresh lemon juice
    1 cup sliced wild mushrooms, pre-rinsed
    1 clove garlic, minced
    1 small onion
    1 celery stick, sliced
    1 tsp. sugar
    Fresh dill, for garnishing
    Prep Time
    10 mins.
    Total Time
    85 mins.
    Cook Time
    75 mins.
    Yield
    8 servings
    PLACE beets in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer until tender; approximately 30 mins. Drain and cool. Julienne beets, then set aside.
    PLACE peeled potatoes in a medium pot and cover with water. Bring to a boil and maintain boil for 15-20 mins., or until cooked through. Drain and cool. Cut into chunks and set aside.

    For this step, choose to use a large Herb/Spice Ball for easy vegetable removal later:
    ADD julienned beets to a large pot and cover with vegetable stock. Add remaining ingredients except for the potatoes and dill. Simmer over medium heat for 30 mins.
    REMOVE vegetables from broth and set aside.
    TO SERVE, add several potato chunks or dumplings to each serving bowl, then cover with soup broth. Garnish with a few julienned beets and fresh dill.
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