Ingredients: 1.5l meat or vegetable stock, 1kg beets, 4 minced cloves of garlic, 2 bay leaves, a few dried wild edible mushrooms (for better taste add a little sugar, lemon juice, salt and black pepper).
Preparation: Add the beets, peeled and cut into slices, to the stock, along with mushrooms, garlic and bay leaves. Cook until tender. Strain from the liquid and add sugar, lemon juice, salt and pepper. After adding lemon juice red borscht will lose its colour if boiled again. Serve with uszka.
Polish cuisine:
Bigos
Polish dumplings – Pierogi
Zander in Polish sauce
Cheesecake (Sernik)
Small Dumplings (similar to Italian tortellini) - Uszka
White borscht – Żurek
