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SEARCH RECIPES: LOCATION: Recipes >> Polish >> Barszcz    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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 17 of 24 people found the following review helpful: Taste: Ease of Prep: Appearance: 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. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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