Polish Borscht (Barszcz)
While borscht recipes vary across Europe, Polish adaptations have a distinctiveÃ‚Â and vibrant red hue! Polish borscht is often served as a broth soup during theÃ‚Â first course of a Christmas Eve meal over uszka or potatoes. For a heartier winterÃ‚Â dish, vegetables are left in to add "meat" to this traditionally vegetarian dish.
5-7 Allspice, whole
1 tsp. Lemon-Garlic Pepper Seasoning
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
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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