Polish Beets Recipes

POLISH BORSCHT

Steps:

• Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
• While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
• Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

POLISH BEET SOUP

Steps:

• Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.
• Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup.
• Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.

CZWIKLA - POLISH BEETS

Steps:

• 1. Wash and boil beets until tender (about 40 minutes).
• 2. Drain beets, wait until they are cool, then peel them. Grate them into a big mixing bowl; mix in the rest of the ingredients.
• 3. Cover and let marinate for at least 24 hours. Or, spoon the mixture into jars and put those fridge for at least 12 hours; my dad uses mason jars.

POLISH BEET SALAD {SURóWKA Z BURAKóW}

Steps:

• Preheat oven to 350°F. Cut stems off beets and scrub to clean.
• Bake covered for about 1 hour. Take out and set aside to cool.
• Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.

BOBCHA'S POLISH BORSCHT

Steps:

• In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
• When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

POLISH BEETS

Steps:

• Sauté the onion in the butter for three to five minutes.
• Stir in the flour.
• Add the yogurt and heat to just below the boiling point.
• Add the beets, horseradish and sugar, and heat thoroughly.
• Season with salt and pepper to taste and sprinkle with the parsley.

PICKLED BEETS (CWIKLA)

Steps:

• Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
• Boil vinegar with sugar and salt 2 minutes.
• Pour over the beets.
• Cover; refrigerate 24 hours.