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Vegetarian Beet Barszcz - Pc dairy, polish, soups, vegetables, vegetarian 6 cup ; water 1 lb beets 1 tablespoon 6-7/8 vinegar 10 oz mixed vegetables 1 allspice 1 bay leaf 2 cup sour beet juice or dill pickle juic; e 1 cup sour cream 3 tablespoon flour 1 salt 1 sugar 2 centiliter garlic 1 green dill : Wash beets, remove skin, grate coarsely, cover with 3 cups of hot water, add one tablespoon of vinegar; bring to the boil on small flame and set apart. : Clean vegetables, grate coarsely. Season and cook n large flame, drain. Drain water from beets and set apart. : Add beet water to vegetable stock, bring to the boil, thicken with sour cream and flour, add sour beet juice to taste and bring to the boil once; add salt, sugar and garlic to taste. Before serving, add dill chopped fine. : Serve with potatoes or small beans cooked separately. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydanictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 16 Apr 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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