Barszcz (beet soup) Recipe

Potpourri

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Ingredients:

Another variation of beet soup(Borsch or Barszcz)
1 T. butter
1 medium potato, peeled and sliced
1 small onion, chopped
3 large mushroom caps, sliced
4 cups rich beef or veal stock or broth
4 large beets, cooked, peeled and sliced
1/3 small head cabbage, shredded
1 medium tomato, peeled and chopped
1 tsp. fresh dill weed OR 1/2 tsp. dried dill weed
1 tsp. chopped fresh parsley
1 tsp. salt
1 bay leaf
4 whole peppercorns
1 cup sour cream
Salt and pepper to taste

Directions:

In large heatproof casserole or Dutch oven, melt butter; add potato, onion and mushrooms. Cook until soft, about 4 to 5 minutes. Add stock or broth, beets, cabbage, tomato, dill, parsley, salt, bay leaf and peppercorns. Simmer over medium heat, partially covered, about 1 hour, unitl vegetables are soft and flavors are well combined.

In a medium bowl, beat sour cream until fluffy. Slowly add one cup of hot broth and mix well. Return the sour cream mixture to soup and stir unitl well combined. Heat but do not boil. Serve hot. Makes about 2 quarts.

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Barszcz (beet soup)


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