This week 1 recipe:
|Traditional Barszcz – a popular soup throughout Central and Eastern Europe|
This winter soup which is rumored to have healing properties is spicy and tart. Not spicy as in heat, but lots of garlic. The tartness comes from lemon juice and offsets the natural sweetness of the beets. I’ve found the flavors are even better after a day or two. It makes great sipping in the evening. The recipe calls for meaty soup bones. My market didn’t have any, so I bought some very meaty beef short ribs.
I’m happy to say that this recipe has been reprinted on Serious Eats if you’d like to give it a try.
|After a good long simmer, everything is strained out and the broth is served|
I used the meat from the ribs to make krokiety or croquettes, a common side to accompany barszcz. I mixed the meat with sauerkraut, onion, and mushroom – all finely diced, and bound it together with a cup of bechamel sauce. This filing went into herb crepes; the rolled up little bundles were browned in oil. In hindsight, I should have dipped them in beaten egg and bread crumbs to get a crunchier finish.
1 down – 68 to go
|Cooking my way through From a Polish Country House Kitchen|
Like bake-alongs I’ve done in the past, I’m not posting the recipes in From a Polish Country House Kitchen, but if you’d like your own copy, it’s available on Amazon