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| POLISH STYLE BEET SOUP (BORSCHT) | |
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1 good-sized rack of spare ribs (approximately 2 lb.) 2 bunches fresh beets or 2 cans sliced beets, undrained 1 whole onion 4 whole allspice 1 sm. bay leaf 1/4 tsp. marjoram 3-4 tbsp. vinegar 2 tbsp. flour 2 heaping tbsp. sour cream Salt and pepper to taste Bring spare ribs to boil and skim off foam. Add whole onion and defuser filled with allspice, bay leaf, and marjoram. If you don't have a defuser, tie spices in a piece of cloth. Cook for approximately 1 1/4 hours. Remove onion and defuser. Peel and slice beets; add to broth and cook for approximately 20 minutes or until firm-tender. Pour in 3-4 tablespoons vinegar (broth should taste slightly tart). Shake together flour and sour cream with a little water until smooth. Slowly pour into soup, stirring constantly. Heat for about 3 minutes more; do NOT boil. | |
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recipe reviews #160261
Jerzy (France) says:
Borscht - When will people wake up to the fact that the Polish language uses the Latin alphabet and there is no need to transcribe Polish words into some distressing mish-mash of who knows what? The Polish word is BARSZCZ. Despite its appearance, the word can be pronounced.
#160370
Marion (United States) says:
The recipe sounds like what my mother and grandmother (from Bialystok, Poland) made...in my move, I seem to have lost my original recipe that I grew up loving. So, I will try and duplicate the flavors I remember using the above one to help. Thanks for posting.
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