BARSZCZ 

(POLISH BEETROOT SOUP)

ingredients

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

directions

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.
smacznego!

POTATO-BEETROOT CUTLETS 

ingredients

5 medium size potatoes
2 beetroots
1 carrot
1 onion
1/4 head of fresh garlic
1 tbsp soy flour
wholemeal flour
1/4 cup cut spring onions
fresh basil
salt
black pepper
semolina 
olive oil
1 tbsp water

directions

Bring unpeeled potatoes, carrots and beetroots to a boil and cook until they are soft. Drain, cool and peel. 
Place the vegetables in a large bowl and mash with a potato masher. Add salt, pepper and basil.
Heat a frying pan, add 1 tbsp oil and saute chopped onions, garlic and spring onions till soft. Transfer this to the mashed vegetables. Add a mixture of soy flour and water and as much flour to form a firm mixture (around 1/2 cup).
Shape the mixture into round and flat cutlets. Coat each cutlet lightly in semolina and set aside.
Heat about 2 tbsp oil in a large frying pan over medium heat. Fry the vegetable cutlets until golden brown on both sides.