Barszcz - Beetroot Soup
• 2 large sweet beetroots,
• 1 celery cut in small pieces
• 1 onion cut into small pieces,
• 1 lb (450g) mushrooms,
• 1 lb (450g) butter,
• 1 teaspoon salt
• 1 piece garlic,
• some parsley,
Wash and peel the beetroots, cut into thin,...
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Barszcz - Beetroot Soup
• 2 large sweet beetroots,
• 1 celery cut in small pieces
• 1 onion cut into small pieces,
• 1 lb (450g) mushrooms,
• 1 lb (450g) butter,
• 1 teaspoon salt
• 1 piece garlic,
• some parsley,
Wash and peel the beetroots, cut into thin, boil in water until beetroot just becomes soft.
Then pour into another saucepan through sieve.
Retrieve beetroots and mushrooms.
Mushrooms may be used for making “uszka”.
Beetroots are grated fine and returned to the soup.
Shortly before serving,
Add 1 pint (½l) of beetroot juice.
Keep hot, but do not allow to boil as this will destroy clear red color,
serve in plates over uszka.
Prepared by Julia Ratka
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