Barszcz Czerwony One Way

Barszcz Czerwony is one of the most traditional Polish dishes you can name.  It has been served in Poland for centuries. 

The name Barszcz (pronounced "Bahrshch") Czerwony (pronounced "Chehr-VOHN-ih" and meaning "Red") is not the same as Russian Borscht or Ukrainian Borsch, however, they are very similar.  The differences are that, in Polish Barszcz Czerwony, it is typically served as, what some call "Czysty" (pronounced "Chih-STih" and meaning "Clean" or "Clear") or "Rosol" (pronounced "Roh-Soow" and meaning "Broth") and is not made with cabbages as an ingredient.  At least, those are the differences I have ever noticed. 

I don't typically eat Russian Borscht, although I did grow up eating what my mother called "Barszcz Ukrainski" but which had no cabbage.  In actuality, it was Barszcz Czerwony served with the vegetables in with the broth, rather than "Czysty".  Personally, I don't like it with the vegetables.

Beets are also very good for you.  In Poland, it is very common to drink Barszcz Czerwony as soon as you come inside from the cold, as the drink is low in calories, full of vitamins, warms you from the center, and is easy to make.  I typically keep either packets of powdered Barszcz Czerwony or a pot of fresh homemade in the refrigerator during the winter, as it also improves with age.

Traditionally, Barszcz Czerwony is made with a "Kwas" (pronounced "Kvahs" and meaning "Sourness" or "Sour Starter").  I plan on making a Barszcz Czerwony in this method next week.  In the meantime, the recipe below is meant for just one way you can cook it on a day when you want to eat this soup but don't have the 3 to 4 days planning which traditionally is required for it.


Ingredients:

2 lbs. Beetroots (the smaller, the more tender)
1 Onion or the dark green tips from 1 Leek
2 Carrots
1 Parsnip
1 handful Dried Mushrooms
Water
1 32 oz. Box of Broth (your choice, Chicken, Beef, Vegetable) or equivalent of Homemade Broth *
4 Garlic Cloves
2 Tablespoons Marjoram
2 Allspice Berries
2 Bay Leaves
Salt
Pepper
1-2 tablespoons Sugar or Buckwheat Honey
Either Lemon Juice, Red Wine Vinegar, Barszcz Concentrate, or the Juice from canned beets

Soak the Mushrooms in a cup of warm water.

Wash and scrub the Beets. 

Peel.

Chop to the thickness you desire.

Place in pot.  I know, I am putting a lot of pictures of Beets but they are so beautiful!

Peel and dice the other Vegetables.

Pour in the Broth, then add enough Water to cover about 3 inches above beets.  Add the other Vegetables and the Bay leaves.

Boil until tender.

Squeeze out the water from the Mushrooms.  Add the soaking water to the soup.  Dice the Mushrooms and add in to the soup.  Cook for a bit longer for the flavors to blend. 

Take off from the heat.  The Spices and the Sour (whichever you prefer, in whichever combination, any combination is delicious) to your taste.  Add the Sugar or Honey to your taste.

Pour the liquid into a bowl.  Serve with Sour Cream, maybe sprinkle with Curly Parsley or Dill, if you like.  You can add Meat or Mushroom Uszki (miniature pierogi), if you like.

Smacznego!



* A Note about the Broth.  The Broth I grew up with for this soup was made from the bones of Pork Cutlets, after my mother would make Kotleti Schabowe.  She would cut the bones out before making the Kotleti Schabowe, but some people make the Kotleti bones-in then cut them out before serving and use the bones at that point to make the broth.  This way is particularly tasty.  But this time, I used Vegetable Broth, as I felt we could use a Vegetarian Day.

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.



Ingredients:

Beets (with or without Leaves)
2-3 Bay Leaves
1 liter Broth (any kind you prefer)
Water
Salt
Pepper
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

 

Smacznego!

Barszcz Meets Pot Roast

I found a recipe online called "Polish Pot Roast" from the 1970's. 

I decided to make it for dinner last night. I figured I could get a couple of days without having to stress over making dinner while I prepare for Wigilia.

 

I think next time, I will cook the cabbage in water seperately for about a half hour before adding to the dish, since the flour from the meat will have by then made a thick sauce that doesn't really help to soften the cabbage well enough for my personal preference.


Also, I think the beets could then be added to the cabbage for another 1/2 hour to get the flavors to blend together more.


It did turn out to have the flavor of Barszcz in the form of a Pot Roast.  It was a hit in our house.  I hope you enjoy this recipe I found.


Today, I am making a list for the local Polish store.  Included on the list are Oplatki, Dried Polish mushrooms, Kielbasa (for Christmas Day and Bigos), Sauerkraut.  We are also starting to make cookies, such as Bezy, Pierniczki and Kolaczki.


How are your Wigilia and Christmas preparations going?




Related Posts:

Another Version of Barszcz

My Favorite Holiday Memories

My Meatless Golabki

Rubbed Beets or Buraczki Tarte

I made Barszcz Czerwony the other day, which was amazing by the way.  But I don't like to eat it with vegetables, I prefer to enjoy it clear, or "Czysty", as traditional Barszcz Czerwony is enjoyed.

But what to do with all those fantastic, and already seasoned, vegetables at the bottom of the pot?

Let me first explain something about my blog.  I am not a Chef.  I am a Mama.  I have x amount of money, food, and time to feed my family.  Everything needs to have more than one purpose. 

That being said, I turned the vegetables into Buraczki Tarte, or Rubbed Beets.  This is perfect to top Polish Meatballs, Kotlety Schabowe, or a myriad of other Polish meat dishes, in place of gravy, ketchup, or other toppings the typical American diet would include (not that there's anything wrong with that, I eat that way as well).  It's healthier, packed full of nutrients, and delicious.

I scooped out all the vegetables with a slotted spoon into a sieve above a bowl to strain out the maximum amount of soup broth, being sure to take out the bay leaves from the vegetables.

The vegetables were put into a food processor and I pulsed the buttons until it was the desired texture.

In a (gasp) reused jar which I had sanitized, I put the Buraczki Tarte, tightened the lid, and placed it in my refrigerator.  I got 3 large jars worth, which saved me about $10-14 total.  I hope this inspires you to cook with more than one purpose in mind, saving you time and money, and feeding your family with more nutritional homemade food. 

Smacznego!

People You Didn't Know Are Polish: Rocket from Little Einsteins

While watching TV today with my 2 year old (yes, I let my children watch TV), I noticed that Rocket from Disney's Little Einsteins is Polish.






The episode in question is called "Little Red Rockethood".


The episode places the Little Einsteins in Bialowieza, Poland.  Rocket's Grandma lives there and is sick with a cold.  I'm going to call her "Babcia".  If she lives in Bialowieza, most likely she is Polish, after all.


Also, something subtle I must point out.  Rocket is red.  It's a very subtle thing that Poles like to sometimes do to acknowledge their heritage, the color red.  In fact, I have a love for red leather boots and purses myself.


The "Rocket Soup" the group brings to Rocket's Babcia looks suspiciously like Barszcz Czysty.  When you watch the video, tell me what you think.


German/Polish version of the tale of Little Red Riding Hood.


Sadly, Disney didn't think to use a Polish composer or painter for this episode.


More information about Bialowieza (UNESCO).


Na razie...

Mushroom Soup With Letfovers From Thanksgiving

Every year for Thanksgiving, I make Busia's Mushrooms for my husband.  While living in Baltimore, I usually made about 15 pounds worth every year for about 8-12 people. 

This year in Illinois, I made 10 pounds for 5 people, two of whom are young children.  So, my husband has a larger amount of mushrooms for himself, which he gloats over and eats.

My Tato wanted to have some soup made with the mushrooms for himself and I thought to share the recipe.  It's extremely simple and still satisfying.



Ingredients:

2 cups of Busia's Mushrooms
16 oz. of Beef or Chicken Broth
pinch of Curly Parsley
Pepper to taste
1/4 teaspoon of Vegeta, if you like
Sour Cream


In a food processor, add the Mushrooms and a bit of the broth.  Finely chop.

In a crock pot or small saucepan, add the chopped Mushrooms, all the remaining broth, the curly parsley, pepper and Vegeta.

Cook on low for a while until the flavors have developed.

Serve with a dollop or two of Sour Cream mixed in.

Smacznego!




Notes: 

You do not need Vegeta for this recipe, it's merely an ingredient my Tato grew up with and on occasion enjoys in his soups. 

If you find that the recipe could use a certain something instead, you could add a small bit of celery, carrot, garlic and onion into the food processor as well, enough to make no more than about a 1/4 cup total after being chopped.  You don't want the soup to be dominated by any added ingredients, just to help bring out the flavors of the Mushroom Soup.




Related Posts:

Barszcz Czerwony One Way

Mushroom Soup or Zupa Pieczarkowa

Our Date at a Local Polish Restaurant: Smak Tak

Polish Breaded Pork Chops or Kotlety Schabowe

Bang bang bang bang bang...  I turn to my Babcia in her apartment in Poland, thinking I knew the answer but asking the question anyway, "Babciu, co to?" (Babcia, what's that?).  My Babcia looks up, listens a moment, and says "Ktos robi Kotlety Schabowe na obiad." (Someone is making Pork Chops for dinner)  She looks up again, listens and smiles distantly for a few moments.  I watch her face and listen too, as the sound takes me back to my childhood.  Probably it took her back to her own, as well...

Yesterday, I relived that memory.  Bang bang bang bang, someone yells the anticipated joke "It's dead already!", knowing what that noise means.  Kotlety Schabowe.  My comfort food.  Polish Breaded Pork Chops, which only gives you a hint about this dish. 

I don't know any Pole who doesn't smile at the name of it.  Some like it with Beets, others with Fried Cabbage, or Fried Carrots.  Some with a Polish Dill Pickle, some without.  But almost all with Mashed Potatoes and fond childhood memories.

Ingredients:

Pork Chops (with or without Bone in)
Egg, Beaten in bowl
Flour
Garlic Salt or table Salt
Pepper
Marjoram (if you like)
Caraway Seeds (if you like)
Plain Breadcrumbs
Oil for frying
Butter

Trim excess fat from the Pork chop.  Some people at this point cut out the bone, as well, which can be used in Barszcz Czerwony.  I leave it in but make sure not to hit it with the mallet.

Pound both sides until nice and tender with a meat mallet (on the side with the Tenderizer spikes).  A tip for this, I usually wear an apron, standing with my body touching the clean counter.  I also take large cups or bowls and put them around the area I plan to work, draping kitchen towels on them, to create a barrier and keep the meat juices from flying everywhere.  I also make sure to not raise my mallet very high each time, as that causes meat juices to fly further around me.

In three wide bowls, I set up the "assembly line".  In one bowl, the Flour and Spices (or you can add the spices to the Breadcrumbs, I just prefer in the Flour).

In another bowl, the beaten Egg.  In the last, the Breadcrumbs.

In a frying pan, heat the Oil.  Dip the Pork chops on both sides in the following order:
Flour
Egg
Breadcrumbs
And fry to a golden brown.

Place in oven 300 degrees, in a casserole dish with a pat of Butter on top and cover.

And serve. 

Smacznego!



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Preparing for Wigilia Supper

Tomorrow is Wigilia so I made a few trips to several stores in preparation.

At the Polish store, I bought homemade barszcz, mushroom stuffed uczki, a jar of herrings in oil and onions, pickles, Wroclawski bread, and the oplatki.

At the grocery store, I bought a ham for Christmas day, 4 packs of mushrooms (for sour cream and mushroom gravy, yummm), cabbage and all the ingredients I was lacking for meatless golabki, some fruits, jelly for Kolaczki, fish, and potatoes (I love English Roasted Potatoes).

I have the cabbage in the freezer (a tip I learned from my Polish priests wife, freeze it, thaw it, and it's easier than boiling the cabbage) and have a lot of cooking to do.

So, I hope you all have a wonderful and peaceful Wigilia. 

Wigilia: A tale about a Polish-American family on Christmas Eve

Guest Post: Ewa Kuc on Potato Pancakes and Being Polish in America

I have been following a fellow blogger for a few months now, Mom Photographer.  She is a fellow Polish immigrant who came to the US just a few short years ago and takes amazing photos.  I love her perspective because so many times I can either relate or learn from her.  And her daughter looks remarkably like my younger daughter as well. 


So, I asked her to do a guest post on my blog on whatever she wanted and here it is:




After I was asked if I want to write a guest post for Polish Mama I’d been thinking about the topic.  I thought I’ll write something about being Polish in US (because I’m Polish as well), about dealing with everyday consciousness that I’m different. 


Wherever I go, whatever I say the first thing people ask me is:
“Hm ... where are you from?”
“Hm... I’m from Poland”
“Oh ... from Holland, NICE”
“No, NOT HOLLAND. POLAND. I’m from POLAND” and I see the confusion in people eyes. Yes, just a few of them knew where Poland is, and no, it’s not in Africa.  Why everybody knows where Holland is but they have such a big problem with Poland!  That’s amazes me.

Anyway, I thought that I better write something about cooking.  Much easier.  I like to cook; I like to take pictures of what I cook; I like to share recipes and I wouldn’t have to write a lot because I’m not very good at that.  Not in English at least.

I consider English as my SECOND language.  Still.  Polish is what I’ve been using since I was born, long time ago. English is what I’ve been using along with Polish for the last 3.5 years.  It’s really hard to teach an old dog new tricks (don’t get me wrong I’m not THAT old).

I read and talk in English for most of my days. I’ve limited my Polish to minimum. Not because I don’t want to talk in Polish anymore, but because I wish I could speak English fluently.  I’m getting tired of using very simple vocabulary when it comes to very serious conversations. I’m tired of people saying that I sound cute, when I want to sound and to be treat serious.  It was cute at the beginning. Right now is frustrating.  Right now I prefer to abandon the discussion than make myself look (or sound) even more silly and childish.

These days I feel like I’m in a middle of a transition between English and Polish and it frustrates me even more.  Every time I talk with my parents or Polish friends I find myself looking for the right Polish words, and it happens that I can’t find them (I have to go around). 


At the same time I don’t want my family or friends to think: Oh, she’s been living there for only 3.5 years and she already forgot Polish [sigh].  How is she gonna teach our granddaughter to speak Polish?  Then when I speak with my husband or I try to write a post for my blog (in English) I find it very hard to find the right words to describe something.  I feel like I’m loosing something instead of gaining.  I’m losing my Polish, but I’m not actually gaining much English, either.  I know I know, I should just take the dictionary and start memorizing words.  Yeah, right!  My laziness is calling ;)


Somedays I think how much easier it would be to just go back to Poland, where everybody speaks your language, where you’re familiar with the food, and customs.  Where going grocery shopping I won’t be asked “Where are you from?” or ...“HOW DID YOU GET HERE?” (based on true story!).  I ran and swam to here in case if you want to know ;-)


Where french fries are made from potatoes and not from potato like substance.  Where cherry, apple, plum, pear trees grow wild.  Where you won’t see a single waisted fruit under those wild trees.  That thought came to my mind while looking at all those rotten oranges, grapefruits, lemons, pomegranates in our neighborhood.  Why would you want to have so much that you can’t even digest?!  I go for walks and think that if I had those trees on my front/back yard I would be making all bunch of different jams, juices, fruit cakes and smoothies.  If it’s still too many I would be giving it away to people. 


In Poland if you have to much you share it with your friends, family, neighbors.  I remember when I was a kid when we had bunch of plums and cherries from our summer garden I would go visit my friend and take with me bucket or two of those cherries or plums.  The next day while visiting my friend again (she lived next door) I would get a piece of a fresh baked plum cake.  If somebody was visiting us they wouldn’t leave without a basket of fresh picked fruits.



I know that there is many different opportunities here (in US), but sometimes I think: is it worth it.  I know many Polish people that really don’t care about those kind of things, they would laugh at those silly questions at the store or simply snap back with an answer that is as silly as the question was.  I’m not one of them.   For me it was cute and funny two years ago but today it’s annoying.  I really want to get my grocery and go home, and I do not need anybody to reminds me that I’m different, that I have an accent, or look original (whatever that means).



One more thing I want to talk about (did I say that I’m not good at talking about myself in English... hm... lol).  When I left Poland I didn’t really expect how much I’ll be missing Polish food.  Not all of it.  Just particular dishes that reminds me of my childhood, that I call my comfort food.  


It is even more difficult because my husband doesn’t like Polish food.  He likes pierogi, but who doesn’t?!  He doesn’t like cabbage and many Polish dishes that I like have cabbage in it.  For example bigos, or cabbage rolls, or boiled cabbage with apples.  He can’t stand the smell of boiling cabbage.  So, I try to cook it once in a blue moon.  Read:  Never!  That’s how good wife I am! :)



I love barszcz, he doesn’t.  I love żurek, he doesn’t know what that is, and actually doesn’t want to know.  I love potato pancakes, he definitely does not want to eat them, and so on!  I’m not saying it’s a bad thing, but I wish he was a little bit more open to new food.  


Today if I want something Polish I need to cook it myself rather than find it in a store or restaurant, and it’s a cooking 3 dishes for three people:  Something different for my husband, something different for our Little One (thanks god she is getting to that age that she can eat what her dad or mom eats.. uff...), and something Polish for me.


So you can imagine how often I’m willing to cook something Polish for myself. I rather skip this part that stay in the kitchen for extra hour. My laziness again ;). If I want to go out to eat it’s hard to find a good Polish restaurant if any.  



So when this day comes and I really feel like I can’t put my craving away anymore I like to make something what’s very easy and fast to cook. Placki ziemniaczane, potatoe pancakes.  That’s what I actually was planned to talk about in this blog post, and only about this.  Oh well, I hope you don’t mind my previous ramblings.  



So, for this recipe I use:
3 medium size potatoes (You can use whatever potatoes you have.)
1 egg
1/2 medium yellow onion
1cup all purpose flour
1/4 cup corn (optional)
1/4 cup peas (optional)
1 stick of butter, (or 1/2 cup oil)
spices - sal, peper, marjoram, complete seasoning (if I use this I don’t use salt)

Peel them and cut into small pieces. I wash it after all to wash the starch out. So those pancakes are not very starchy.

I do not have food processor so I use blender. I have much easier that my parents anyway. When I was a kid I remember my parents grating the potatoes one by one using the old school shredder.  When me and my siblings got older they would use us to do “if you want to help me cooking” part.

Move the batter to the bowl and mix in egg, chopped into really small pieces onion, and spices

Add all purpose flour. I remember my parents used to mix it half and half (potato starch and all purpose flour). I do not use the starch, because I like those pancakes not so starchy, and heavy.

Add corn and peas. This is optional. My parents would never do that, but I try to smuggle as many veggies to my cooking as it’s possible. I try not to overdo it, though. So sometimes I would grade one or two carrots, and use it instead of corn and peas, or in addition.

Heat oil in a large skiller over medium heat. Spoon the mixture into skillet. Fry, turning once, until golden brown. Transfer to paper towel to drain.

Eat

In Poland people eat it with sour cream, sugar, mushroom sauce or so called gypsy sauce. I eat it with ketchup! :)