Basrszcz Ukraiński

• My mama only made barszcz the clear beetroot soup, which was served at Wigilia – Christmas Eve
• This is a much more hefty, filling beetroot soup.
• I got this recipe from one of my Polish friends.
• With all the different vegetables I would say make this with 2 litres of stock.
• A fatty chicken stock is good – home made is best.
• But if you are using stock cubes add some butter to the mix.
• Use a large stock pot or saucepan.

INGREDIENTS

• 3-4 Beetroots – coarse grated – include the stems and leaves if you have them
• ½ a sweetheart cabbage – finely shredded and chopped.
• 3-4 medium starchy potatoes – peeled and chopped into small cubes
• 2 parsnips – coarse grated or chopped into small cubes
• 2 carrots – coarse grated or choped into small cubes
• ¼ of a celeriac – cut into small cubes
• 1 leeks – chopped into small circles
• 2 litres of chicken stock
• 4-5 grains of allspice
• 5-6 peppercorns
• 2-3 dried juniper berries
• 1-2 bay leaves
• *
• 1 tin of white beans – cannellini or haricot beans – drained
• ½ bottle of beetroot concentrate
• Salt and pepper to taste
• *
• Hard boiled eggs for serving – 1 per person – chopped or cut into quarters

METHOD

• Bring the chicken stock to the boil and then turn down to simmer.
• Add all the chopped vegetables and the allspice, peppercorns, juniper berries and the bay leaves.
• Gently simmer till the vegetables are nearly soft.
• Add the beans and simmer till they are soft.
• Season to taste.
• *
• Add the beetroot concentrate and stir.
• *
• Serve in deep bowls and add the eggs on top to serve.

Royal Stafford Blossom Time – Soup plates.

Option – not tested – some people add a few tablespoons of soured cream before serving.