Soup may not be my favourite thing on this planet but it does remind me of a cosy kitchen at my family home. Steaming bowl of soup would always make all worries go away in a nanosecond and it still does the trick.
Beetroot soup is definitely one of those magic healers from my childhood. The one my mum made was special - it had a crisp, distinctive taste, which as I later discovered was thanks to the special ingredient – redberries. Who would think?
My version of the polish beetroot soup (barszcz or buraczkowa) is a more tradional take on this popular soup. It is really easy and tastes best on a second day.
- 1,5l chicken stock
- 4 raw chicken wings (or other parts)
- 2 bay leaves
- 2 whole all spice
- 2 carrots
- 1 parsnip
- 1/2 small suede
- 1/2 leek
- 4-5 medium sized potatoes
- 6-8 cooked beetroots
- 1 clove of garlic
- 1 tsp marjoram
- lemon juice to taste
- salt, pepper to taste
- soured cream, chive and dill to serve
- Using a deep pan with a cover add chicken wings to the stock and put on a medium heat, add bay leaves and all spice
- Chop peeled carrots, parsnip, leek and suede and add to the soup
- After the soup started boiling add the chopped potato
- When the soup has cooked for around 40 minutes and the vegetables have softened, add grated beetroot, marjoram, lemon juice and minced garlic
- Cook for another 10 minutes
- Best served reheated on a second day with soured cream, chopped chives and dill