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Polish
Mutual Benefit and Friendly Society
BRANTFORD
POLISH HALL, 154 Pearl St.
519-753-0414
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Easter
"Barszcz"
Wielkanocny
Barszcz
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Stock:
1/2 lb piece
smoked bacon
1 strip pork
spareribs
2 qts water,
to cover meat
2 onions,
cut-up and browned
in 1 tbsp butter
4 carrots,
scraped and cut-up
1 celery
stalk, cut-up
1 bay leaf
2 springs
parsley
1 tbsp salt
Bring the
meat and water
to a boil. Boil until scum gathers on top. Remove from heat and skim.
Return
to heat, add vegetables and salt. Simmer for about 2 hours or until the
meat is tender. Cool, Remove meat and strain broth.
NOTE:
If stock is
made earlier, it can be refrigerated and frozen. The fat solidifies and
can easily be removed.
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Barszcz:
2 quarts stock
2 cups sour
cream
2 or 3 tbsps
freshly grated
horseradish or prepared horseradish
2 or 3 tbsps
vinegar
Salt to taste
Heat stock.
Beat cream until
smooth. Add a little hot stock to cream, stirring constantly. Add cream
to broth, add horseradish and vinegar. Stir. Season to taste. Sourness
depends on individual taste. Originally, zur, the sour liquid from
fermented
rye bread was used. This can be obtained prepared and bottled. However,
it is more convenient to use 1 or 2 tbsps of lemon juice or vinegar.
Another
method to make barszcz sour is to use citric acid (sour salt) or juice
from dill pickles.
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To
Serve Barszcz:
For each
serving, place
in a large soup bowl, diced boiled meat, sliced kielbasa, sliced
hard-boiling
egg, grated fresh horseradish, cubed dried cottage cheese. Pour hot
barszcz
over this mixture. Serve with rye bread. |
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