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Beetroot Soup    Veg  HT  SP  Polish  110mins plus standing

Polish Name: Barszcz

Serves 4    Hot Vegetarian Vegetable Soup Gluten Wheat Free Eggless Poland Eastern Europe

Ingredients
4 Large raw Beetroot, diced
1 Large Onion, sliced
1.1L/40fl.oz. Vegetable Stock
The juice of 1 Lemon
1 tbsp Sugar
Salt and Pepper
120ml/4fl.oz. Sour Cream

Instructions

1. Place the beetroot and onion in a large saucepan, just cover with water, bring to the boil then reduce the heat and simmer for 1 ˝ hours.

2. Remove from the heat, add the lemon juice, sugar, salt and pepper and mix well. Cover and leave for 8 hours or overnight.

3. Strain the soup and return the liquid to a clean saucepan together with the stock, bring to almost boiling point then add the sour cream stirring well. Serve hot.


 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

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Make Ahead

Allow to cool, cover and refrigerate

 

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