Quote:
Originally Posted by felpec
Mischka,
Please do post it. I put up 20 pounds of beets yesterday, and always save the cooking water for a starter for beet soup.
Thanks.
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Traditional Polish Beet Soup
Original Recipe from Stella Augustynski (Mrs. M's grandmother)
Approximately 9-10 good sized raw beets (tennis ball size or better)
2 lbs. country style ribs OR end cut pork roast
5 cups water
6 stalks celery, thinly sliced
2 large onions, diced fine
3 pints heavy cream
8 tablespoons vinegar
1 tablepoon salt
1 teaspoon ground black pepper
Dice your onions.
Brown the pork and onions in a large pot with a little bit of butter.
Add the water and boil until the pork is tender. Skim off any foam and discard. Remove meat from water and set aside until cool enough to pull apart into small, bite sized pieces.
SAVE the water.
While your meat is cooling:
Julienne slice your beets. I use a mandolin slicer for this. (You could dice them as long as you dice them into
very small cubes)
Chop up your celery into thin slices.
Add your meat, beets and celery into the saved water and heat until it begins to simmer. Keep it simmering - not a rolling hard boil.
While this is simmering, in another pan, heat the heavy cream up slowly (scorches if you do this fast) until the cream is very warm to the touch.
Do NOT let it boil.
While stirring the simmering beets/meat, slowly stir in the hot cream.
Add your salt and pepper, then again while stirring, add your vinegar.
Simmer this slowly until the beets are tender to the bite. I think about 30 minutes will do it.
This is traditionally served in a bowl, over a scoop of mashed potatoes and with buttered slices of marbled rye bread. I don't always make the potatoes but I never forget the marbled rye!
