10 February 2011

Barszcz Czerwony Another Way

I recently wrote about making Barszcz Czerwony one way, with lots of delicious vegetables and spices.  But it doesn't have to be made that way every time.  Barszcz Czerwony is one of those Polish family recipes with lots of different variations.  This is one of the most simple ways to make this simple winter soup.


Beets (with or without Leaves)
2-3 Bay Leaves
1 liter Broth (any kind you prefer)
2-3 tablespoons Marjoram
Barszcz Czerwony Concentrate (buy in Polish stores)

Scrub Beets well and boil in water until tender.  Peel and slice.

Put in large Soup pot.  If using Leaves, rinse, chop up into bite sizes and place in pot.  Pour in Broth and enough water to cover Beets with an additional inch of liquids.  Add Bay Leaves, Salt, Pepper, and Marjoram.  Bring to boil and cook for a few minutes so that flavors can blend together. 

Take off heat, add Barszcz Czerwony Concentrate to taste.  For storage, can be placed in jars which have been rinsed in hot water & sterilized.  Allow to cool on counter and keep in refrigerator for up to a couple of weeks.  For tips on safe canning methods



Big Mama Cass said...

Looks good. Is it an aquired taste? Or would anyone like it?

Polish Mama on the Prairie said...

I don't know... lol I grew up with it. I used to hate it but then, I learned later on that I just didn't like it made with kielbasa like some people like it. Do you like pickled beets or pickles or sauerkraut? Either way, it's pretty inexpensive to make, perhaps maybe $5 for a large pot, depending on how much you pay for broth? So, if you make it and don't like, you won't have wasted. Or, you could first try by buying at a Polish store the powdered variety... Good luck!

Polish Mama on the Prairie said...

Perhaps, I should recommend the first time not using the leaves, since that for some people just doesn't have the right taste (again, matter of preference). I like mine the way I did in the other post, personally, and peppery and sour!