Barszcz
March 28th 2010 Posted at Soups
Comments Off on Barszcz 
Take all veges, carrots, parsnips, onion, garlic, celery, leek, dried mushroom, and bay leaves and pimento, 1-2 cabbage leaves or heart of the cabbage. Capsicum. Seasoning, salt, stock cube or vegetta.
Bring to boil and simmer for 1.5 hours. Strain and throw away veges leaving a clear broth.
Boil chopped beetroots and when cooked, strain and leave clear broth (recycle the beetroot for a beet salad).
Add juice from 1 large can of whole beetroots. Mix the two broths plus canned juice from beets together.
Chop fresh garlic into this broth – 5 cloves (or more to taste)
Warm till very hot, but do not bring to boil. (will lose flavour). Can add dried mushrooms, caraway seed and continue seasoning to taste, even adding sugar to taste.
(for perfect taste, add 1 sache per 3 litres with the originally created vegetable, added while still very hot broth ‘kucharek barszcz czerwony’ available at Gaganis.
