1) Barszcz (Clear Borscht- beet soup)
| You will need: | |
| Water | 1 liter |
| Raw beets | 3 |
| Vegetable stock cube | 1 |
| Greenola Organic Beets (liquid only) | 1 jar |
| Marjoram | 1 tsp |
| Crushed garlic | 1 clove |
| Ground fresh pepper | 1-2 tsp |
Peel the three beets and finely chop them, either in food processor or by hand, then transfer the beets into a pot of boiling water. Add the vegetable stock cube, and cook for 30 minutes on medium to high heat.
Take the boiled beets and strain out of the pot discarding them and leaving only a clean broth behind.
To the strained broth add the liquid from the Greenola Organic Beets, crushed garlic, the marjoram, pepper and salt, and cook for additional 10-15 minutes.
Serve in a cup to be consumed along side with perogies, or croquettes.
2) Bigos (Hunters' Stew)
| You will need: | |
| Greenola Organic Sauerkraut (with or without carrots) | 2 jars |
| White wine | 1 cup |
| Dried shitake mushrooms | 10 |
| Dried prunes (without pits) | 10 |
| Leftovers from a pan of meat drippings | |
| Polish Kielbasa (sausage) | 1/2 pound |
This is an ideal recipe to make when you have just made a roast turkey, chicken or roasted meat of your choice. Once you remove the meat leave the drippings and small pieces of meat behind, take out most of the accumulated fat. To this pan of sauce and drippings then add the sauerkraut, cup of white wine, sliced up kielbasa, the prunes and mushrooms. Be sure to hydrate the mushrooms in approx 2 cups of hot water for about 5 minutes. Then remove the mushrooms from the liquid, to slice up into thick chunks and lastly add both the liquid and mushrooms into the sauerkraut. Bake in a covered and oven safe dish or pan for approximately 1.5-2 hours on medium to high heat, stirring occasionally for an evenly baked consistency.
My favorite way to eat Bigos is along side a generous portion of Kopytka, Polish for Gnocchi, or with a nice hardy slice of rye bread.
