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The below is a simple method of preparing this traditional soup, which, in various versions (and spellings) appears throughout Russia and Central Europe. In Poland, the true 'Barszcz' is made by putting beetroots in a container with water and a piece of rye bread and leaving the mixture for several days until it becomes sour; the juice is then drained off and serves as a basis for soup.
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What You Need:
(To Serve: 6 - 8)
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3 cooked beetroots
Salt
5 - 6 capfuls boiling water
Sugar
½ a cup of vinegar
Lemon juice
2 beef cubes (dissolved in 5 - 6 cupful of water)
Sliced Vienna sausage or other cooked meat
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Translate this recipe:
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| How To Cook: |
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1. Slice the beetroots, pour on the boiling water and vinegar, and leave at room temperature for 2 - 4 days, then drain off the juice and use it as a basis for soup.
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2. Dissolve the meat cubes in 5 - 6 cupful of water and add salt, sugar and lemon to taste.
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3. Add this stock to the soup and bring to the boil (do not over-boil or it will lose its color).
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4. Add 4 or 5 slices of Vienna sausage, pieces of bacon, ham or other cooked meat.
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