Barsczyk (Polish beetroot soup): Difference between revisions
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|title=Barsczyk (Polish beetroot soup) | {{#seo: | ||
|title=Barsczyk (Polish beetroot soup) a vegetarian recipe | |||
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|keywords= | |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 | ||
|description=A Polish version of the Russian borscht. You will need to start this at least 5 days in advance | |||
}} | }} | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{AdvancePreparationIcon}} | {{AdvancePreparationIcon}} | ||
{{recipesummary | {{recipesummary | ||
|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 | |PrepTime = 5 days, 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
|Image = [[Image:Barsczyk (Polish beetroot soup) recipe.jpg | |Image = [[Image:Barsczyk (Polish beetroot soup) recipe.jpg|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. | A Polish version of the Russian [[Borscht|borscht]]. You will need to start this at least 5 days in advance. | ||
'''For the [[Ferment|ferment]]''' | '''For the [[Ferment|ferment]]''' | ||
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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=== | ||
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==See also== | ==See also== | ||
* [[Beetroot recipes|Our favourite beetroot recipes]] | * [[Beetroot recipes|Our favourite beetroot recipes]] | ||
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[[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:032020'>#beetroot #julienned #lemonjuice #litres #vegetablestock #mushrooms #vegetables #yeast #onions #port #redwine </code><!-- /footer_hashtags --> | |||
Revision as of 18:29, 15 December 2014
This recipe needs advance preparation!
| 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 |
A Polish version of the Russian borscht. You will need to start this at least 5 days in advance.
For the ferment
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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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#beetroot #julienned #lemonjuice #litres #vegetablestock #mushrooms #vegetables #yeast #onions #port #redwine