Barszcz (Beet soup) Traditional Polish favorite – serves 5-6
• 8 cups water
• 1 -2 medium onions – chopped
• 4 carrots coarsely grated
• ¼ head coarsely chopped red/purple cabbage
• 2 stalks celery chopped
• 4 medium beets – cooked and peeled and grated
• 5 pepper corns
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup mushrooms sliced (Optional)
• 1 tablespoon Vinegar
• 1/3 – ½ cup of pearl barley
Cook until the barley is tender about 1 hour. Remove the bay leaf before serving.
Serve hot by itself as a hearty soup or can be poured over boiled potatoes.
Add a dollop of sour cream to each bowl of soup before serving.
Tip for those with pain- I use a food processor to chop and grate the onions, carrots, cabbage, celery, and beets.
