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Polish Wielkanocny
Barszcz
Ingredients
for stock:
1/2 lb piece smoked bacon
1 strip
pork spareribs
2 qts
water, to cover meat
2
onions, cut-up and browned
in 1 tbsp butter
4
carrots, scraped and cut-up
1 celery
stalk, cut-up
1 bay
leaf
2
springs parsley
1 tbsp
salt
NOTE:
If stock is
made earlier, it can be refrigerated and frozen. The fat solidifies and
can easily be removed.
Ingredients
for Barszcz:
2 quarts
stock
2 cups
sour cream
2 or 3
tbsps freshly grated
horseradish or prepared horseradish
2 or 3
tbsps vinegar
Salt to
taste
Preparation:
- To prepare stok, bring the meat
and water
to a boil. Boil until scum gathers on top. Remove from heat and skim.
Return
to heat, add vegetables and salt. Simmer for about 2 hours or until the
meat is tender. Cool, Remove meat and strain broth.
- To prepare Barszcz, heat stock. Beat cream until
smooth. Add a little hot stock to cream, stirring constantly. Add cream
to broth, add horseradish and vinegar. Stir. Season to taste.
- Sourness
depends on individual taste. Originally, zur, the sour liquid from
fermented
rye bread was used. This can be obtained prepared and bottled. However,
it is more convenient to use 1 or 2 tbsps of lemon juice or vinegar.
Another
method to make barszcz sour is to use citric acid (sour salt) or juice
from dill pickles.
To
Serve Barszcz:
- For
each
serving, place
in a large soup bowl, diced boiled meat, sliced kielbasa, sliced
hard-boiling
egg, grated fresh horseradish, cubed dried cottage cheese.
- Pour
hot
barszcz
over this mixture and serve with slices of fresh rye bread.
Makes 6 to 8 servings.
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Did You Know?
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All foods can be broken
down into one or more of six basic nutrients: proteins, fats, carbohydrates, vitamins,
minerals and water.
Most foods are complex and composed of more than one basic nutrients.
Some foods are composed of only one or two of these components. For
example:
- Cooking oils are practically all fat, and some of them may have a
small amount of vitamins.
- Sugar is 100% carbohydrate, no other nutrients.
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