Summer Barszcz, Polish Style

Witamy!

Soups are a fundamental parts of Polish dinners.  Polish soups are usually robust, fragrant, creamy and filling.  However, during warmer weather, summer soups are often lighter and served chilled, taking advantage of nature’s bounty of fresh vegetables harvested from nearby farms.    (image courtesy of Adam Chrzastowski)

We love this cool and refreshing soup by itself for a really healthy lunch.  This version we sharing today was a favorite of Peter’s Grandmother’s.  It’s just one lighter spin
on the many versions which have been around for centuries.

Full of fresh flavors and a slight tang from the beets, cucumbers and sour cream, it’s immensely refreshing as a perfect lunch or light supper. We have a big bowl chilling in the fridge right now and we’ll serve it tomorrow with ripped hunks of fresh aromatic rye bread smeared with soft sweet butter and paired with a dry white wine.

Serves 10
2 bunches young red beets with tops, sliced & julienned, OR:
     2 cups of canned beets (not pickled)
1 tablespoon fresh lemon juice
4 cups buttermilk
2/3 cup sour cream
½ cup juice from canned beets
½ teaspoon sugar
Salt to taste
1 large cucumber, peels and sliced thinly
2 hard boiled eggs, sliced or quartered
1 table spoon fresh chopped dill
2 table spoons chopped green onion or chives

Boil the beets with their tops in a pot of water with the lemon juice for 20 minutes or until just tender.  Cool completely.  (note: for the fresh beets, an ice bath will hasten this process).  Drain completely.  Or, if using canned beets, julienne the slices and simmer in their juice for 5 minutes or until hot. Drain, retain the juice, cool completely. 

Place the beets in a big bowl.  Stir in the buttermilk, sour cream, beet juice and cucumber slices.  Season with sugar and salt.  Gently fold in the hard boiled eggs, dill and green onion.  Chill for half a day. Serve cold with fresh bread and sweet butter.  
Smacznego! 
   For more great Polish cuisine, scroll through previous posts here or check out our 
   two heritage cookbooks by clicking on their covers.