Barszcz recipe –with
meat
Ingredients:Pork soup bones (short ribs or whatever is the least expensive)
1 onion
1 bay leaf
1 tsp. pepper
1 tsp. salt
Water
1.
Place all
ingredients in stock pot; bring to a boil, turn down to simmer all day. In the evening, strain, separate meat from
bones and keep the meat to add back to soup.
Discard bones, set strained stock in fridge overnight.
2.
In the morning, strain any hardened fat from top
of stock, place pot back on stove. Add
the following:
Large bunch of beets, peeled and diced (usually about 12
medium)
Chopped beet leaves (about 2 cups)½ head cabbage, coarsely chopped
1 can condensed tomato soup
More water, as necessary (you may have to keep adding water to thin the stock)
The pork from the bones that you set aside
***When the soup is done, just before serving, add either a couple of tablespoons of vinegar, OR about ½ c of pickled beet juice, OR a couple of sprinkles of sour salt (citric acid if you have). *This is important to add, or your soup will not taste like proper Barszcz! Add this ingredient a little at a time and keep tasting, as it all depends on how much soup you’ve made!
For Christmas Eve Barszcz
Serve
with Uszky.
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