Soups & Stews > Poland > Borsch >
Borsch (Beet Soup)
Czerwony Barszcz
6 medium beets
6 C beef broth
1 TBS vinegar
1 tsp. sugar
1/8 tsp. pepper
Pinch of garlic powder
Wash beets. Arrange beets in a baking dish and bake for one half-hour in a 350-degree F oven. Allow to cool. Peel beats, and then grate. In a cooking pot, combine grated beets and beef broth. Simmer for about five minutes. Add the vinegar and seasonings. Serve with crackers.
Related Link:
Food Fare Culinary Collection: Polish Kuchina
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