Barszcz Postny (a clear beetroot soup)
7 medium beets (750g) grated
|1/2 teaspoon salt|
|handful of dried mushrooms|
|1 tablespoon of sugar|
|3 tart cooking apple (grated)|
|3 stalks rhubarb|
|1 carrot (grated)|
|Squeeze of lemon juice|
Photograph (c)2008 Ewa Czernuszewicz
On the 23rd December, grate the beetroot and sprinkle with salt and leave covered overnight. On the following day pour boiling water over the mushrooms and leave to soak for an hour. Drain, reserving liquid and let the mushrooms and liquid become cold. (If this is not done the barszcz will not be red.). Measure the cold liquid and make up to 3 litres with water. Pour this over the beetroot and bring to the boil. Add the drained mushrooms, sugar, grated carrot, grated apples and chopped rhubarb. Cook until all are tender. Add sugar.
Strain and use only the clear barszcz. Taste and add lemon juice if necessary.
Serve with uszka. (Some like dollops of sour cream or chopped parsley added to the soup to serve.)