Barszcz czerwony
Local name : Barszcz czerwony
A clear, sharp beetroot broth scented with marjoram, served scalding in a cup with small Polish dumplings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Difficulty
- Medium
Method
- Lay the onion cut side down in a hot dry pan and let it blacken for 4 minutes. That scorch gives the broth its depth.
- Grate the beetroot into coarse shreds. Slice the carrot and parsnip into rounds.
- Put all the vegetables into cold water with the bay and allspice. Bring to a bare shiver, never a boil.
- Keep it at that shiver for 40 minutes, uncovered. A rolling boil dulls the red.
- Add the crushed garlic and marjoram, cut the heat and let it steep for 15 minutes.
- Strain through a fine sieve without pressing the vegetables. Season with the lemon and sugar, then salt.
- Cook the uszka in a separate pan, divide them between cups and pour the scalding barszcz over.
Polish kitchens often use zakwas, beetroot juice fermented for a week in salted water, in place of the lemon. It brings a round, lactic sourness. Stir it in off the heat so its cultures survive.
