Post by Nictoshek on Dec 15, 2009 4:26:00 GMT -7
Colorful Christmas Eve borscht (top) and herring paste with bread (bottom) offer a delicious taste of the holidays in Poland.
Borscht is one of the most traditional soups in Polish cuisine, and many cooks serve a meatless borscht such as this one at the Christmas Eve feast.
32 oz. canned red beets, diced
3 c. water
1 medium stalk celery, chopped
2 carrots, peeled and cut into 2-inch
pieces
1 medium onion, peeled and thickly
sliced
1/4 tsp. whole peppercorns
1/4 tsp. salt
1 tsp. vinegar
1 tbsp. lemon juice
1 tsp. sugar
dash of garlic powder
salt and pepper to taste
sour cream and fresh dill to garnish
1. Drain beets and save the liquid. Set
beets aside. In a large saucepan,
combine beet liquid, water, celery,
carrots, onion, peppercorns, and salt.
2. Bring to a boil. Reduce heat, cover,
and simmer 15 to 20 minutes.
3. Carefully use a slotted spoon to
remove and discard celery, carrots,
onion, and peppercorns.
4. Add beets, vinegar, lemon juice,
sugar, and garlic powder. Simmer
uncovered for 10 minutes, or until
heated through. Add salt and pepper
to taste and serve hot with sour
cream and dill.
Preparation time: 10 minutes
Cooking time: 25 to 40 minutes
Serves 6 to 8
*To add something extra to this festive borscht, try
preparing some simple dumplings. In a medium mixing bowl,
combine 1-1/2c.. flour, 1 egg, c. water, and a dash of salt. Beat
well for 2 minutes. Drop teaspoonfuls of dough into boiling water
and cook until dumplings float. Add to hot soup and serve!
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Kanapki z Pasty Sledziowej: Herring Paste on Bread
This strongly flavored spread is just one of many delicious appetizers that might be served at a typical Polish New Year’s Eve party.
2 eggs
1 8-oz. jar marinated herring fillets,
drained (any kind)
1/4 c. butter or margarine, softened
fresh dill to garnish
1 loaf rye or pumpernickel bread
1. Hard cook eggs by placing in a
saucepan and covering with cold
water. Place over medium heat until
boiling, reduce heat, and simmer
for 15 minutes. Drain water from
saucepan and run cold water over
eggs until they are cool.
2. Peel cooked eggs. Cut in half
lengthwise and remove yolks (but
do not discard).
3. Put herring, hard-cooked egg yolks,
and butter in blender and blend
until smooth.*
4. Spoon herring into serving dish.
Garnish with pieces of hard-cooked
egg white and sprigs of dill and
serve with thinly sliced rye or
pumpernickel bread.
Makes 1-1/2 cups
Preparation time: 15 minutes
Cooking time: 25 minutes
*If you don’t have a blender, cut herring
into very small pieces and place in a
bowl. Add egg yolks and butter and
mash well with a fork.