Barsczyk (Polish beetroot soup): Difference between revisions
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| 3 medium [[Carrots|carrots]], scaped and [[Julienned|julienned]] | | 3 medium [[Carrots|carrots]], scaped 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 | ||
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===Method=== | ===Method=== | ||
'''For the [[Ferment|ferment]]''' | '''For the [[Ferment|ferment]]''' | ||
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[[Category:Polish recipes]] | [[Category:Polish recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 09:23, 11 March 2014
This recipe needs advance preparation!
| Barsczyk (Polish beetroot soup) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 4 to 6 |
| Ready in: | 5 days, 1 hour 30 minutes |
| Prep. time: | 15 minutes + 5 days fermenting |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
|
A Polish version of the Russian borscht. You will need to start this at least 5 days in advance.
Ingredients
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, scaped 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.