Polish borsch – a traditional dish not only in Poland but also in Western Ukraine. There it is often served at weddings, baptisms, the housewarming, birthdays and other feasts right in the mug/Cup. Served between the appetizer and the main dish with garlic rolls, boiled potatoes, pies or empanadas.

Interesting facts about Polish borscht:

  • Soup in Poland ate in the 17th century, but did not always put the beets.
  • In those days, in traditional Polish soup added thyme, poppy seeds and almonds.
  • Then called it a stew or soup.
  • Later in the soup started to add plant cow parsnip, hence the first dish acquired this name.
  • The most popular types of borscht in Poland: Polish borscht, white borscht and Ukrainian borscht.
  • Cooking Polish soup it would take us about half an hour. By itself, the soup – not heavy on the stomach, despite the broth.

    How to make Polish soup: recipe

    Polish borscht: ingredients

    • Bone pork – 500 kg;
    • Beets – 3 PCs.;
    • Vinegar -3 tbsp;
    • Carrot – 1 PC.;
    • Onion – 1 PC.;
    • Bulgarian pepper – 1 PC.;
    • Garlic – 3 cloves;
    • Flour – 2 tbsp;
    • Tomato paste – 50 g;
    • Sour cream – 200 g;
    • Salt,pepper, vegetable oil – to taste;
    • Sugar – 1 tsp

    Polish borscht: cooking

  • My pork bones and boil them in cold water on a small fire. When the broth begins to boil – remove the foam, fasten the fire and cook further until tender, about 40 min.
  • Beets wash, but not clean. Cook 40 minutes, adding water vinegar (for color).
  • Cut the onions and carrots and saute in a frying pan. When they become Golden brown, add to the pepper and passeruem on until cooked – 10 min.
  • Beets, which at that time already cooked, finely cut or three on a grater, put in a bowl and press out the garlic. On top add sour cream and stir.
  • Leave the bowl for 5-10 minutes to steep and add the flour, stirring carefully to avoid lumps.
  • Again leave it a bowl for 5 minutes, then add the sugar, vinegar and stir.
  • There – add 5 ladles of broth from the bones and stir.
  • To passerovannym vegetables add the tomato paste and stir.
  • In the broth slowly add the vegetables, tomato puree and beet-sour cream consistency. Stir and bring to a boil over medium heat.
  • Polish borscht is ready. It now only remains to give him a good strain, pour into bouillon cups and sprinkle with the herbs – parsley and/or dill.
  • Look in our gallery how differently might look like Polish borscht in different feeds:

    Bon appetit!


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