Polish Summer Barshch Borscht Recipes

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POLISH BORSCHT



Polish Borscht image

This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.

Provided by Jola

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

Time 1h15m

Yield 10

Number Of Ingredients 11

6 dried wild mushrooms
8 medium beets, trimmed
4 quarts water, or more as needed
2 onions, chopped
2 cloves garlic, halved
10 whole allspice berries
4 bay leaves
salt and freshly ground black pepper
5 tablespoons vegetable oil
1 lemon, juiced
1 bunch fresh parsley, chopped

Steps:

  • Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
  • While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
  • Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.9 mg, Sugar 5.4 g

POLISH SUMMER BARSHCH (BORSCHT)



Polish Summer Barshch (Borscht) image

A delicious change from the usual cold summer soups. Posted by request from the "Art of Polish Cooking".

Provided by Lorac

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

5 cups beef broth
1 (1 lb) can beet, chopped,liquid reserved
2 tablespoons instant flour
1/4 cup cold water
2 large dill pickles, diced
1 cup brine, from pickle jar
1 cup sour cream
1 tablespoon chopped fresh dill
2 tablespoons chopped green onions
1/2 teaspoon sugar
salt
4 hard-boiled eggs, chopped

Steps:

  • Combine beef broth, beets and beet liquid in a large pot and heat.
  • Mix flour and water, add to the pot and bring to a boil.
  • Chill, add remaining ingredients except eggs and refrigerate.
  • Serve very cold topped with chopped eggs.

BORSCHT WITH MEAT



Borscht with Meat image

I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.

Provided by Robert Bodensteiner

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

Time 10h40m

Yield 12

Number Of Ingredients 17

1 ½ pounds beets, boiled and grated
2 tablespoons red wine vinegar
1 teaspoon white sugar
1 pound lean beef chuck
2 quarts water
½ pound bacon
1 tablespoon salt
8 whole black peppercorns
6 sprigs fresh parsley
2 teaspoons dried marjoram
2 teaspoons dill seed
1 pound shredded cabbage
2 leeks, sliced
1 cup chopped onion
1 carrot, grated
2 pounds Polish sausage
2 tablespoons chopped fresh dill weed

Steps:

  • Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
  • Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
  • Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
  • To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

Nutrition Facts : Calories 482.2 calories, Carbohydrate 14.8 g, Cholesterol 92.7 mg, Fat 37.4 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1499.2 mg, Sugar 6.9 g

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

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