*  Exported from  MasterCook II  *

                     Polish "Barszcz" Soup (Borscht)

Recipe By     : Zbigniew Majewski
Serving Size  : 8    Preparation Time :1:00
Categories    : Ethnic - Polish                  Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Kilograms     Red Beets -- (4.4 pounds)
                        Beef Bouillon Cubes
 250      Grams         Smoked Bacon
 375      Milliliters   Barszcz essence
                        Salt and Pepper to taste

1)  Wash, peel and slice the beets.  Cover them with water in a large pot and boil them for 15 minutes.  Strain the liquid into a large container and throw the beets away.  Measure 1.5 litres of the liquid to use in the soup.

2)  Boil 1.5 litres of water and add the bouillon cubes to it.  Use twice as many cubes as recommended on the packet for the quantity of water.

3)  Boil the bacon in about 0.75 litres of water.  Strain the liquid into a container and throw the bacon away.

4)  Mix all three liquids together and add the barszcz essence.  Add salt and pepper to taste (quantity depends upon the taste and type of the bouillon).

5)  Warm up the barszcz before serving it, but DO NOT BOIL IT ANY MORE or the beautiful red color will turn to brown.

6)  Serve a) in cups with salty crackers or b) add some heavy cream and serve in soup-plates with hard-boiled egg or potatoes.
 

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