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Clear Beet Barszc On Broth - Pc beef, polish, relishes, soups, vegetables 7 cup ; water 5 medium beets 1 lb beef (plate, shank, brisket) 8 oz mixed vegetables 1 dried mushroom 1 allspice 1 pepper 1 bay leaf 1 medium onion 1 cup sour beet juice 1 salt 1 sugar 1 centiliter to 2 cloves garlic : Wash beets under running water, remove skin, cut finely, cover with boiling water, cook until tender, drain. Set liquid apart. : Rinse meat and bones, cover with water; before meat is tender add vegetables, browned onion, seasoning; cook soup stock until ready, drain. Add meat stock to beet liquid; add sour beet juice, salt and sugar to taste. Add minced garlic; bring to a boil. : Skim fat off soup. : Serve in soup plates or cups. : If soup is served on plates, accompany with uska containing various stuffings, soup puffs, navy beans, potatoes cooked separately. : If soup is served in cups, accompany with rolled pancakes, flaky or French pasties filled with meat, brains, cabbage or mushrooms or with diablotins. _Polish Cookbook_ Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 11 Apr 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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