Barsczyk (Polish beetroot soup)

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This recipe requires preparation in advance!

A Polish version of the Russian borscht. You will need to start this at least 5 days in advance.

Barsczyk (Polish beetroot soup)
Servings:Serves 4 to 6
Calories per serving:388
Ready in:5 days, 1 hour, 30 minutes
Prep. time:5 days, 15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

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  1. For the ferment
  2. Place the beetroot and the boiled water in a bowl and place the bread or brewers' yeast on the top.
  3. Cover and keep in a warm place where the temperature is constant for 5 days.
  4. It should be frothy and the froth should be skimmed once the 5 days are up.
  5. Strain through butter muslin, pour into a jar or bottle and place in the fridge.
  6. It should keep for several weeks.
  7. For the barsczyk
  8. In a large saucepan bring the carrots, onions and beetroot to a boil in the vegetable stock.
  9. Reduce the heat and simmer for about an hour.
  10. Strain and discard the vegetables, returning the liquid to the pan.
  11. Cook the mushrooms in the consommé and again, discard them.
  12. Add the mushroom liquid, 600ml of the fermented beetroot juice and red wine or port to the pan containing the liquid in which the vegetables were boiled.
  13. You should now have a total of 2.5 litres of liquid - if you have more, reduce it down.
  14. Taste, and add lemon juice if it is not tart enough.

Serving suggestions

Serve garnished with chopped dill or chives. Swirl in a little cream if desired.

Chef's notes

Do not use vinegar to replace the lemon juice as the Polish say that using vinegar is a Russian idea.

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