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|title=Barsczyk (Polish beetroot soup) Vegetarian recipes
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|title=Barsczyk (Polish beetroot soup) a vegetarian recipe
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|keywords=Barsczyk (Polish beetroot soup) Vegetarian recipes
|keywords=#beetroot #julienned #lemonjuice #litres #vegetablestock #mushrooms #vegetables #yeast #onions #port #redwine
|description=A Polish version of the Russian borscht. You will need to start this at least 5 days in advance.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/5/59/Barsczyk_(Polish_beetroot_soup)_recipe.jpg
|description=A Polish version of the Russian borscht. You will need to start this at least 5 days in advance
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A Polish version of the Russian [[Borscht|borscht]].  You will need to start this at least 5 days in advance.
{{recipesummary
{{recipesummary
|Servings = Serves 4 to 6
|TotalCalories = 1553
|PortionCalories = 388
|DatePublished=17th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4 to 6
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 5 days, 1 hour 30 minutes
  |TotalTime = 5 days, 1 hour, 30 minutes
  |PrepTime = 15 minutes + 5 days fermenting
  |PrepTime = 5 days, 15 minutes
  |CookTime = 1 hour 15 minutes
  |CookTime = 1 hour 15 minutes
  |Image = [[Image:Barsczyk (Polish beetroot soup) recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Barsczyk (Polish beetroot soup) recipe.jpg|thumb|middle|none|alt=Electus]]
 
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A Polish version of the Russian [[Borscht|borscht]].  You will need to start this at least 5 days in advance.
<span class="review"> <span class="reviewHeader">
===Ingredients===
====Best recipe review====
</span>
''<span class="reviewTitle">Pumpernickel?</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
 
<span class="reviewDesc">Instead of yeast? Love this idea!</span>
 
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
</tr></td>
</table>


'''For the [[Ferment|ferment]]'''
{{RecipeIngredients
{{RecipeIngredients
|'''For the [[Ferment|ferment]]'''
| 500g raw [[Beetroot|beetroot]], [[Julienned|julienned]]
| 500g raw [[Beetroot|beetroot]], [[Julienned|julienned]]
| A slice of [[Pumpernickel|pumpernickel]] or 1 teaspoon live brewers' [[Yeast|yeast]]
| A slice of [[Pumpernickel|pumpernickel]] or 1 teaspoon live brewers' [[Yeast|yeast]]
| 1.2 [[Litres|litres]] [[Boiled|boiled]] water
| 1.2 [[Litres|litres]] [[Boiled|boiled]] water
}}
|'''For the barsczyk'''
'''For the barsczyk'''
{{RecipeIngredientsNB
| 3 medium [[Carrots|carrots]], scraped and [[Julienned|julienned]]
| 3 medium [[Carrots|carrots]], scraped and [[Julienned|julienned]]
| 2 medium [[Onions|onions]], finely sliced
| 2 medium [[Onions|onions]], finely sliced
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| 125 ml gutsy [[Red wine|red wine]] or [[Port|port]]
| 125 ml gutsy [[Red wine|red wine]] or [[Port|port]]
| [[Lemon juice]], if required
| [[Lemon juice]], if required
}}
}}
===Method===
===Method===
'''For the [[Ferment|ferment]]'''
{{RecipeMethod
{{RecipeMethod
|'''For the [[Ferment|ferment]]'''
| Place the [[Beetroot|beetroot]] and the [[Boiled|boiled]] water in a bowl and place the [[Bread|bread]] or brewers' [[Yeast|yeast]] on the top.
| Place the [[Beetroot|beetroot]] and the [[Boiled|boiled]] water in a bowl and place the [[Bread|bread]] or brewers' [[Yeast|yeast]] on the top.
| Cover and keep in a warm place where the temperature is constant for 5 days.
| Cover and keep in a warm place where the temperature is constant for 5 days.
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| Strain through [[butter muslin]], pour into a jar or bottle and place in the [[Fridge|fridge]].
| Strain through [[butter muslin]], pour into a jar or bottle and place in the [[Fridge|fridge]].
| It should keep for several weeks.
| It should keep for several weeks.
}}
|'''For the barsczyk'''
'''For the barsczyk'''
{{RecipeMethod
| In a large saucepan bring the [[Carrots|carrots]], [[Onions|onions]] and [[Beetroot|beetroot]] to a [[Boil|boil]] in the [[Vegetable Stock|vegetable stock]].
| In a large saucepan bring the [[Carrots|carrots]], [[Onions|onions]] and [[Beetroot|beetroot]] to a [[Boil|boil]] in the [[Vegetable Stock|vegetable stock]].
| Reduce the heat and [[Simmer|simmer]] for about an hour.
| Reduce the heat and [[Simmer|simmer]] for about an hour.
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==See also==
==See also==
* [[Beetroot recipes|Our favourite beetroot recipes]]
* [[Beetroot recipes|Our favourite beetroot recipes]]
{{RecipeLine}}
[[Category:Recipes|Barsczyk (polish beetroot soup)]]
[[Category:Recipes|Barsczyk (polish beetroot soup)]]
[[Category:Soup and stock recipes|Barsczyk (polish beetroot soup)]]
[[Category:Soup and stock recipes|Barsczyk (polish beetroot soup)]]
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[[Category:Polish recipes]]
[[Category:Polish recipes]]
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/beetroot|#beetroot]] [[Special:Search/julienned|#julienned]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/litres|#litres]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/yeast|#yeast]] [[Special:Search/onions|#onions]] [[Special:Search/port|#port]] [[Special:Search/redwine|#redwine]]
</code><!-- /footer hashtags -->

Latest revision as of 18:34, 8 December 2023

This recipe requires preparation in advance!

A Polish version of the Russian borscht. You will need to start this at least 5 days in advance.

Barsczyk (Polish beetroot soup)
Electus
Servings:Serves 4 to 6
Calories per serving:388
Ready in:5 days, 1 hour, 30 minutes
Prep. time:5 days, 15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

Best recipe review

Pumpernickel?

4/5

Instead of yeast? Love this idea!

Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. For the ferment
  2. Place the beetroot and the boiled water in a bowl and place the bread or brewers' yeast on the top.
  3. Cover and keep in a warm place where the temperature is constant for 5 days.
  4. It should be frothy and the froth should be skimmed once the 5 days are up.
  5. Strain through butter muslin, pour into a jar or bottle and place in the fridge.
  6. It should keep for several weeks.
  7. For the barsczyk
  8. In a large saucepan bring the carrots, onions and beetroot to a boil in the vegetable stock.
  9. Reduce the heat and simmer for about an hour.
  10. Strain and discard the vegetables, returning the liquid to the pan.
  11. Cook the mushrooms in the consommé and again, discard them.
  12. Add the mushroom liquid, 600ml of the fermented beetroot juice and red wine or port to the pan containing the liquid in which the vegetables were boiled.
  13. You should now have a total of 2.5 litres of liquid - if you have more, reduce it down.
  14. Taste, and add lemon juice if it is not tart enough.

Serving suggestions

Serve garnished with chopped dill or chives. Swirl in a little cream if desired.

Chef's notes

Do not use vinegar to replace the lemon juice as the Polish say that using vinegar is a Russian idea.

See also

Randomly pick another recipe 🍴

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