1/2 lb piece smoked bacon
1 strip
pork spareribs
2 qts
water, to cover meat
2
onions, cut-up and browned
in 1 tbsp butter
4
carrots, scraped and cut-up
1 celery
stalk, cut-up
1 bay
leaf
2
springs parsley
1 tbsp
salt
NOTE:
If stock is
made earlier, it can be refrigerated and frozen. The fat solidifies and
can easily be removed.
Ingredients
for Barszcz:
2 quarts
stock
2 cups
sour cream
2 or 3
tbsps freshly grated
horseradish or prepared horseradish
2 or 3
tbsps vinegar
Salt to
taste
Preparation:
To prepare stok, bring the meat
and water
to a boil. Boil until scum gathers on top. Remove from heat and skim.
Return
to heat, add vegetables and salt. Simmer for about 2 hours or until the
meat is tender. Cool, Remove meat and strain broth.
To prepare Barszcz, heat stock. Beat cream until
smooth. Add a little hot stock to cream, stirring constantly. Add cream
to broth, add horseradish and vinegar. Stir. Season to taste.
Sourness
depends on individual taste. Originally, zur, the sour liquid from
fermented
rye bread was used. This can be obtained prepared and bottled. However,
it is more convenient to use 1 or 2 tbsps of lemon juice or vinegar.
Another
method to make barszcz sour is to use citric acid (sour salt) or juice
from dill pickles.
To
Serve Barszcz:
For
each
serving, place
in a large soup bowl, diced boiled meat, sliced kielbasa, sliced
hard-boiling
egg, grated fresh horseradish, cubed dried cottage cheese.
Pour
hot
barszcz
over this mixture and serve with slices of fresh rye bread.
