Polish Borsch

        From the blog For Love of the Table

4 large beets (800g), peeled and quartered

1 large carrot (120g), peeled

1 parsnip (120g), peeled

1 medium leek, white part only

2 bay leaves

1/4 cup lemon juice

4 allspice berries

10 black peppercorns

1/4 oz. dried porcini mushrooms

2 cups chicken stock

Salt and freshly ground black pepper

36 to 48 uszka


Put the beets, carrot, parsnip, leek, bay leaves, lemon juice, allspice, peppercorns, porcini, and chicken stock in a large pot, and add 8 cups of cold water. Bring to a gentle simmer over medium heat, then reduce heat to medium-low, and barely simmer for about 2 hours (the temperature should hover around 190°). Remove from heat and let sit for 2 hours.  If time, chill overnight to allow it to steep even further.  Strain, and discard the solids.  Add water to make 6 cups broth.


Return beet stock to the pot and bring back to a simmer over low heat. Correct the seasoning with salt, pepper and more lemon as necessary. Place 6 cooked uszka in each of 6 to 8 individual soup plates, and pour the hot borsch over the uszka.  Serve immediately.