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Polish Borszt Recipe

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This recipe for Polish Borszt is from My very creative & soul searching adventure, but mostly intrepid and delicious one to say the least., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp salted butter
1 onion (finely diced)
4 garlic cloves (finely minced)
5 medium beets peeled & quartered (shredded after boiling)
2 carrots (cut into rounds)
1 celery stalk (finely diced)
2 whole allspice berries
1 bay leaf (1/4 thyme or oregano if no bay leaf)
6-8 c beef stock (1 bouillon p/8-12 oz boiling water)
2 Tbsp apple cider vinegar
1 tsp sugar
1/4 tsp ground black pepper
Pinch salt (optional)
Sour cream and dill (to serve, optional)

Directions:
Directions:
Melt butter in a large soup pot. Add onion and garlic and cook over medium high heat, until the onion is soft (5 min). Add the vinegar, sugar, salt & pepper and simmer long enough to soak in the flavor. Add beets, carrots, celery, allspice, bay leaf and broth. Give it a great stir and bring to a boil. Cook until the vegetables are tender (15-20 min). Remove the beets and let cool before shredding. Return shredded beets into the soup. Reheat and serve.

This time, I have added some smokes sausage because the soup was not meant for Christmas Eve dinner.

This can be served with touch of sour cream and finely chopped fresh dill but is optional.

 

 

 

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