i need a recipe for Beet Soup, is there a polish version?

Answer 1

POLISH BEET SOUP (Barscz)

1 stick butter
5-6 lg. beets
1 onion
Salt & pepper to taste
2 tbsp. vinegar
1/4 tsp. dill weed
1 pt. sour cream

1. Bring 1 1/2 quart water to boil.
2. Add butter, dill and vinegar.
3. Peel and grate onion and beets.
4. Cook approximately 1/2 hour until beets are cooked.
5. Serve, topped with sour cream.

Answer 2

Cold Beet Soup (Chlodnik - Poland)
Large bunch of beet tops (stems and leaves)
1 or 2 beet roots
2 or 3 salted pickled gherkins - preferably Polish
Some of the pickle juice
Fresh cucumber, dill, onion, chives
Creme fraîche, sour cream or yogurt or a mixture of these
Concentrated veal stock
Cold fried veal chops or pork tenderloin,
cut into small cubes (good, but optional)
Lemon

The evening before you make the soup, grate a beet finely and leave it overnight in a bowl with a little water added.

The next day, chop the beet tops, put them in a pot and pour 2,5 cups of boiling water over them. Allow it to come to a boil once more and take off the stove. Dice the cucumber and the pickles. Large or small cubes are a matter of preference. Squeeze the juice from the
grated beet and pour juice in a pot. Set grated beet aside.

Add pickle juice, creme fraîche and yogurt to pot. Add boiled beet, cucumber and pickles, and give it a stir. Add some of that veal stock, just enough to make a change in the taste. Add the cold meat if you wish. Season with freshly chopped dill, chives and very finely chopped or grated onion. Now, if you like the soup to have a bit more color, add some of the leftover grated beet, or better still, some freshly grated. Finally, salt, pepper and maybe a squeeze of a lemon wedge will bring it to perfection. Chill for a few hours before serving.

A basket of good rye and/or crusty bread on the table is a must!

Serves 4 as a main dish.

Answer 3

BORSCH (BEET SOUP)

1 1/2 lbs. soup meat with bone
1/2 c. diced string beans or cooked white beans
1 med. onion, chopped
3/4 c. tomatoes or juice (opt.)
1 med. potato, diced
1/2 c. sour cream
2 tbsp. lemon juice
10-12 c. cold water
2-3 c. shredded cabbage
2 med. carrots, cut in strips
3 med. beets, cut in thin strips
1 clove garlic, crushed
1/2 c. celery, thinly sliced
Chopped dill
Salt to taste

Cover the meat with cold water, add the salt. Bring slowly to the boiling point, then skim. Cover and simmer 1 1/2 hours. Add vegetables. Cook until tender. Add cream just before serving.

Answer 4

take a beet and 1 cup of water, put in blender add salt, its delicious

Answer 5

Here are a few:

Beet Soup with Cilantro Pesto Recipe courtesy Jaime Laurita



Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings
User Rating: No Rating

Beet Soup:
6 large fresh beets, scrubbed, tops removed
1 large onion
2 cloves fresh garlic
1 large chunk fresh ginger root, chopped
5 cups cranberry juice or enough juice to cover the beets by 1 inch
Salt and pepper
Cilantro Pesto:
3 tablespoons freshly chopped cilantro
1/2 cup lowfat sour cream or plain yogurt
Salt and pepper


Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste.
To prepare pesto, combine all ingredients and chill.

To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).

Episode#: RCSP02
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Chilled Beet Soup with Chives Recipe courtesy Sara Moulton



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 3 minutes
Cook Time: 30 minutes
Yield: 4 servings
User Rating: No Rating

2 tablespoons olive oil, for frying
3 medium carrots, peeled, chopped
1 onion, finely chopped
3 tablespoons balsamic vinegar, red wine vinegar or raspberry vinegar
2 (15-ounce cans) sliced beets with liquid
1 tablespoon honey
2 cups buttermilk or 2 cups milk plus 2 tablespoons lemon juice
Salt and pepper
Garnish: chopped fresh chives and sour cream

In a large nonstick skillet, heat oil over low heat. Add carrots and onion. Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced. Working in batches, add beets with their liquid, honey, and carrot mixture to blender. Puree. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead, covered and chilled.)
To serve, ladle into bowls or mugs. Top with chives and sour cream.

Episode#: SS1A25
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Chilled Beet Soup Recipe courtesy of Gourmet Magazine



Recipe Summary
Difficulty: Easy
Yield: 4 to 6 servings
User Rating: No Rating

3 pounds beets
1 tablespoon light olive oil
1/2 yellow onion, coarsely chopped
Salt and pepper
2 tablespoons garlic, minced
2 cups vegetable or chicken stock
2 to 3 cups water
1/2 cup fresh orange juice
2 to 3 teaspoons fresh lemon juice
Rice wine vinegar or Champagne vinegar
Sour cream
2 teaspoons fresh dill

Trim beet greens at the base of the beet. Bring a large pot of water to a boil and add the beets. Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained. Drain when tender and allow to cool or run them under cold water to cool them quickly. Peel, cut into large pieces, and set aside.
Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes. Add the garlic and cook for 2 more minutes. Combine the onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree until smooth. Add water 1 cup at a time until desired consistency, being careful not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed with lemon juice, vinegar, salt and pepper. Chill the soup, ladle into bowls. Garnish each with a swirl of sour cream and a sprinkle of dill

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

I hope I helped!

Answer 6

YES! It uses mangos!