Polishbeets Recipes

RED BEET HORSERADISH - CWIKLA

Steps:

• In a large bowl, mix vinegar, brown sugar, horseradish, and salt until well combined.
• Add beets and mix thoroughly.
• Pack into clean glass jars and store refrigerated for up to 2 weeks.

POLISH BEET SALAD RECIPE

Steps:

• Wash beetroots and horseradish under running water. Take a chopping board and chop onions finely. Also peel the beetroots and slice them.
• For making horseradish sauce, add horseradish, sour cream, dijon mustard, white wine vinegar, kosher salt and 1/4 teaspoon blaack pepper and mix well. Whisk it thoroughly till the mixture becomes smooth. Refrigerate for 2 hours.
• Now, take a pan and add water and salt in it. Add beetroots into the water and boil for 45 minutes. Drain the water and dip the beetroots into chilled water for 10 minutes. Take a bowl and add beetroots, lemon juice, sugar, salt and black pepper. Mix them well together. Add chopped onions, horseradish sauce to this mixture and mix well. Refrigerate for 30 minutes and serve cold!

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.

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.

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.

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