Best 4 Barszcz Classic Polish Borscht Recipes

Barszcz (Classic Polish Borscht) image

Provided by Amelia Nierenberg

Time 3h

Yield 8 cups (6 to 8 appetizer or side servings)

Number Of Ingredients 15

6 medium beets (about 1 1/2 pounds), peeled - 3 beets quartered and 3 beets left whole
1 1/2 pounds fresh or frozen beef shank bones, or other veal or beef bones
2 medium carrots, peeled
1 medium parsnip, peeled
1 large white or yellow onion, peeled and quartered
1 large leek, trimmed, halved lengthwise and crosswise, then rinsed
1 large celery stalk, halved crosswise
8 large garlic cloves, peeled
3 large fresh or dried bay leaves
6 dried porcini mushrooms (optional)
2 teaspoons black peppercorns (optional)
1/2 teaspoon dried marjoram (optional)
Salt and freshly ground pepper
2 to 3 tablespoons fresh lemon juice
Sour cream, for serving (optional)

Steps:

In a large pot, combine the beets, bones, carrots, parsnip, onion, leek, celery, garlic and bay leaves, plus the mushrooms, peppercorns and marjoram, if using. Top with 14 cups water. (There should be enough water to cover all the ingredients.) Bring to a boil over high.
Reduce the heat to medium-low and simmer until the vegetables are very tender, 2 to 2 1/2 hours. As it cooks, use a small ladle to periodically skim off and discard any foam, impurities and fat that have risen to the top of the pot.
Transfer the 3 whole beets to a cutting board to cool. Strain the soup through a colander set over a large bowl. Remove the bones and press the solids to extract all the liquids, then strain the liquid through a fine-mesh sieve into a clean medium saucepan.
Once they're cool enough to handle, chop the reserved whole beets into small 1/2-inch cubes. Stir the diced beets into the soup and season with salt and pepper.
Heat soup over medium until warmed, then stir in lemon juice, salt and pepper to taste. Serve very hot in small bowls or even large teacups, which you can pick up and drink. If desired, serve with a spoonful of sour cream. Keep refrigerated for up to 5 days.

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

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

Polish White Borscht (Bialy Barszcz) image

Provided by threeovens

Categories Polish

Time 20m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 lbs smoked kielbasa
6 eggs
8 cups water
2 tablespoons butter
4 garlic cloves, minced
4 leeks, white and light green parts only sliced into thin rounds
2 baking potatoes, peeled and diced
1/4 cup flour
1 1/2 cups sour cream
1/4 cup prepared horseradish
kosher salt, & freshly ground black
pepper

Steps:

Place the kielbasa and eggs (still in their shells, they are going to be hard-cooked) into a 4-quart pot and cover with the water and bring to a boil over high heat; reduce heat, cover, and simmer gently for 8 minutes.
Use a slotted spoon, to remove eggs to an ice water bath; continue simmering the kielbasa for 15 minutes more.
Drain kielbasa, reserving the cooking liquid separately.
Return the pot to the heat melt the butter; turn the heat up to medium and stir in the garlic and leeks and cook until softened, about 5 minutes.
Reduce heat and cook until leeks are very tender, about 20 minutes, being careful not to let the leeks brown.
Stir in the potatoes and reserved cooking liquid, increase heat to a simmer, cover, and continue cooking until potatoes are tender, 25 to 30 minutes.
Puree the soup using an immersion blender, or in a standing blender, in batches; return soup to medium-low heat.
In a small bowl, whisk together the flour and sour cream; stir in 1/2 cup of the soup to temper the mixture, then whisk into the soup in the pot on the stove.
Slice the kielbasa into 1/2-inch slices and stir into soup; stir in horseradish and season with salt and pepper.
Thin soup with water if needed.
Peel the eggs and roughly chop them as a garnish for the soup.

Nutrition Facts : Calories 285.9, Fat 20, SaturatedFat 8.8, Cholesterol 152.2, Sodium 774.9, Carbohydrate 14.8, Fiber 1.2, Sugar 2.9, Protein 12.3

Barszcz (Polish beetroot soup) image

Provided by annhughes2

Time 1h

Yield Serves 8

Number Of Ingredients 0

Steps:

Heat stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour
Strain the soup and stir the kwas into the clear soup. Add sugar to taste and reheat if necessary without boiling. Serve and enjoy.
You can add vegetables to the soup which is normally served during the Christmas Eve meatless dinner. Vegetables used are celery, carrot and parsnip, which are roughly chopped.