12 December 2012




4-6 beetroots
2 carrots
1/4 celery root
1/2 leek
1 onion
1 parsley
100 g dried mushrooms
2 bay leaves
10 grains of black pepper
3 tbsp lemon juice
salt, pepper


rinse mushrooms, put into a saucepan, cover with cold water and leave for a few hours.
cook them  until tender (20 min) in the same water, adding bay leaves.
put the beetroot into a saucepan and cover with water. bring it to boil and simmer for about one hour. meanwhile put the cut vegetables (including one beet) and spices into a large saucepan and also cook them for about one hour. discard the vegetables and add the mushroom broth leaving some mushrooms in the soup (the rest can be used for pierogi - another great typical polish dish).
peel the beets and grate them. add to the hot broth and add lemon juice. don`t bring to boil.

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