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Polish
Recipe Book
Lent borsch
Preparation
time: 90 min
Serves: 4
Ingredients:
½ l beetroot essence*
½ celeriac
1 – 2 bay leaves
500 g beetroots
salt
20 g dried mushrooms
sugar
1 onion
3-4 pimento
1 parsley
*Available in your local Polish store
Method:
Soak mushrooms over night and boil, then drain. Beetroots and vegetables
slice in cubes, pour on mushroom stock, add 0,5 l water, spices and
cook for 1 hour. Drain off the borsch, add beetroot essence and spices
as required and boil. Serve with “uszka” – Polish
ravioli with mushrooms (see “Pierogi with mushrooms” recipe,
but instead of using glass for cutting out the circles use shot glass).
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