Barsczyk (Polish beetroot soup): Difference between revisions
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A Polish version of the Russian [[Borscht|borscht]]. You will need to start this at least 5 days in advance. | |||
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|TotalCalories = 1553 | |TotalCalories = 1553 | ||
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|PrepTime = 5 days, 15 minutes | |PrepTime = 5 days, 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | <span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | ||
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{{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''' | |||
| 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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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- 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) | |
|---|---|
_recipe.jpg) |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewPumpernickel? 4/5 Instead of yeast? Love this idea! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the ferment
- 500g raw beetroot, julienned
- A slice of pumpernickel or 1 teaspoon live brewers' yeast
- 1.2 litres boiled water
- For the barsczyk
- 3 medium carrots, scraped and julienned
- 2 medium onions, finely sliced
- 500 g raw beetroot, julienned
- 1.2 litres vegetable stock
- 600 ml consommé
- 250 g mushrooms, finely sliced
- 1 tablespoon sugar
- 8 sprigs parsley
- 4 cloves garlic, crushed
- 125 ml gutsy red wine or port
- Lemon juice, if required
Method
- For the ferment
- Place the beetroot and the boiled water in a bowl and place the bread or brewers' yeast on the top.
- Cover and keep in a warm place where the temperature is constant for 5 days.
- It should be frothy and the froth should be skimmed once the 5 days are up.
- Strain through butter muslin, pour into a jar or bottle and place in the fridge.
- It should keep for several weeks.
- For the barsczyk
- In a large saucepan bring the carrots, onions and beetroot to a boil in the vegetable stock.
- Reduce the heat and simmer for about an hour.
- Strain and discard the vegetables, returning the liquid to the pan.
- Cook the mushrooms in the consommé and again, discard them.
- 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.
- You should now have a total of 2.5 litres of liquid - if you have more, reduce it down.
- 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
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