Cool Summer Barszcz

Name: Cool Summer Barszcz
Cuisine: Polish
Ingredients: 2 tablespoons flour; ¼ cup cold water; 1 teaspoon red wine vinegar; 4 cups beef broth; ¼ cup beet stems, coarsely chopped; 1 cup beet leaves, coarsely chopped; 2 cups fresh beets, peeled and cut in ¼ inch julienne; 1 cup water; 1 cup chopped kale or swiss chard; 1 cup chopped kale or swiss chard; ¼ cup beet juice; 2 cups canned beets, drained and cut in ¼ inch julienne; 1 tablespoon chopped green onion; 1 tablespoon chopped dill; 1 cup sour cream; 1 tablespoon lemon juice; 1 teaspoon sugar; ⅛ teaspoon garlic powder; 8 large shrimp, cooked, peeled, and diced (Optional); 1 cup sliced roast pork or veal; 1 cup sliced roast pork or veal; 1 small cucumber, peeled and sliced; 2 hard boiled eggs, sliced

Chtodnik

Preparation info

Serves
10

Difficulty
Easy

Appears in

Polish Classic Recipes

By Laura Zeranski and Peter Zeranski

Published 2011

About

This summer soup is one of those “go-to” recipes to pull out as a sure-fire hit, even for friends who have not yet discovered the delicious charm of beets. The Polish name of this soup is a modification from the Polish word for “cool.” While several versions of Barszcz originated throughout Eastern Europe, many acknowledge that Cool Summer Barszcz is unique to Poland. This soup has been around for centuries and is among the world’s best as a summer cooler. Full of garden flavors and vegetab

Ingredients

Europe
Poland
Soup
Lunch
Supper
Summer
Eastern Europe

Ingredients

Method