Polish Summer Barshch Borscht Recipes

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SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

BOBCHA'S POLISH BORSCHT



Bobcha's Polish Borscht image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h45m

Yield About 8-10 cups for 4 servings

Number Of Ingredients 10

1 1/2 pounds pork spareribs
1 large onion, chopped
1 bay leaf
3 peppercorns
2 tablespoons white vinegar
5 medium beets
2 cups sour cream
2 cups milk
3 tablespoons flour
Salt and pepper

Steps:

  • In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
  • When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

BARSZCZ (CLASSIC POLISH BORSCHT)



Barszcz (Classic Polish Borscht) image

Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from "From a Polish Country House Kitchen," an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.

Provided by Amelia Nierenberg

Categories     dinner, lunch, weeknight, soups and stews, appetizer, side dish

Time 3h

Yield 8 cups (6 to 8 appetizer or side servings)

Number Of Ingredients 15

6 medium beets (about 1 1/2 pounds), peeled - 3 beets quartered and 3 beets left whole
1 1/2 pounds fresh or frozen beef shank bones, or other veal or beef bones
2 medium carrots, peeled
1 medium parsnip, peeled
1 large white or yellow onion, peeled and quartered
1 large leek, trimmed, halved lengthwise and crosswise, then rinsed
1 large celery stalk, halved crosswise
8 large garlic cloves, peeled
3 large fresh or dried bay leaves
6 dried porcini mushrooms (optional)
2 teaspoons black peppercorns (optional)
1/2 teaspoon dried marjoram (optional)
Salt and freshly ground pepper
2 to 3 tablespoons fresh lemon juice
Sour cream, for serving (optional)

Steps:

  • In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
  • Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
  • Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
  • Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
  • Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.

EASTER WHITE BORSCHT



Easter White Borscht image

Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.

Provided by Jeff Popple

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 1h5m

Yield 8

Number Of Ingredients 14

9 cups water
3 pounds kielbasa sausage
2 cloves garlic, whole
3 tablespoons butter
2 leeks, chopped
1 white onion, diced
3 cloves garlic, minced
2 bay leaves
1 ½ cups sour cream
¼ cup all-purpose flour, or more as needed
¼ cup chopped fresh dill
2 tablespoons white vinegar, or more to taste
salt and ground black pepper to taste
4 hard-cooked eggs, chopped

Steps:

  • Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes.
  • Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed.
  • Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper.
  • Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.

Nutrition Facts : Calories 732 calories, Carbohydrate 15 g, Cholesterol 248.8 mg, Fat 62.6 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 24.9 g, Sodium 1637.6 mg, Sugar 4.6 g

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