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Print this Recipe    Barszcz

12 medium beets
1 onion sliced
1 qt. water
juice of 1 lemon
1 T sugar
salt and pepper
2 cups vegetable bouillon
1/2 cup sour cream

Wash and peel beets. Cook beets and onion in water until beets are
tender. Add lemon juice, sugar, salt and pepper. Leave overnight.
Strain and add bouillon. Heat and add sour cream.

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19 of 26 people found the following review helpful:
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Not real barszcz., July 13, 2004 - 09:20 PM
Reviewer: Anonymous from Philadelphia, PA USA
As with much of Polish cooking, this recipe doesn't lend itself well to "vegeterianizing". Barszcz, the true variety, needs to be made on a relatively clear beef stock, made from shank bones; the marrow and meat add a lot to the meal. Even for vegetarian Wigilia barszcz, we always start with a chicken stock. This recipe will undoubtedly produce a weak, beet-flavoured liquid.

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