Clear Beetroot Soup
(czysty czerwony barszcz łatwy)
To 3 c. meatless vegetable stock add 3 c. beet juice (from
canned beets) and ½ mushroom cube dissolved in 1 c.
boiling water. Season with pepper, a dash of garlic powder,
a pinch of marjoram, 1 T. dry red wine and a little sugar (1/2
t. or so) and lemon juice to get a balanced tangy, sweet, tart
flavor.
Easy Clear Beetroot Soup
(czysty czerwony barszcz najłatwiejszy)
If you lack the time and energy even to prepare the easy
barszcz (above), do not despair. Krakus, Knorr and Hortex
brand barszcz are now available in 1-liter cartons at your
nearest Polish grocery, deli or market. Just heat and serve.
Clear Mushroom Soup
(zupa grzybowa czysta)
If you have cooked bolete mushrooms for ear-dumplings,
an easy way to prepare this soup is simply to combine the
leftover mushroom liquid with 5 c. vegetable stock. Season
with a little salt and pepper and (optional) a few drops of
Kitchen Bouquet to deepen the color. Serve over cooked
egg noodles or cooked lasagna, cut into 1” squares. If you
have no leftover mushroom stock, rehydrate and cook 1
oz. dried boletes. When tender, slice into strips or dice and
add, together with the mushroom stock, to 5 c. vegetable
stock. Season with salt and pepper. Optional: Garnish with
a little freshly-chopped parsley.
Easy Clear Mushroom Soup
(czysta zupa grzybowa najłatwiejsza)
Dissolve 2 mushroom cubes in 6 c. boiling water and
bring to boil. Darken with 1/8 t. Kitchen Bouquet and
season to taste with a little pepper and lemon juice.
Serve over noodles. Garnish with chopped fresh dill and
parsley if desired.
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