Volhynian Beet Soup

Barszcz Wołyński

Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

Ingredients

  • 6 medium beets
  • 1 head cabbage
  • 4 large tomatoes

Method

Soak the beans over night and cook until tender. Peel, slice and cook beets. Quarter the cabbage, scald in hot water. Wash, peel and smother in butter the tomatoes and force through coarse sieve. Add vegetables, beans and chopped sour apple to meat stock and cook for half hour. Put the rye bread crust into the soup and keep it there until it becomes very soft, but lift out before it falls apart