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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.
From The Spice & Tea Exchange®2 tsp Merlot Sea Salt5-7 Allspice, whole1 tsp Lemon-Garlic Pepper Seasoning
From the Grocer4 medium beets, peeled2 cups red potatoes (peeled), or preparedPorcini dumplings (uszka)8 cups vegetable stock3 TBS fresh lemon juice1 cup sliced wild mushrooms, pre-rinsed1 clove garlic, minced1 small onion1 celery stick, sliced1 tsp sugarFresh dill, for garnishing
PLACE beets in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer until tender; approximately 30 minutes. 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 minutes, 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 minutes. 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.
Yield: 8 servings Total Time: 85 mins Prep: 10 mins Cook: 75 mins
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