barszcz
POLAND
Combine the beets, bones, carrot, parsnip, onion, leek,
celery root, mushrooms, garlic cloves, bay leaf,
marjoram, peppercorns (if using), and water in a large
stockpot and bring to a boil. There should be enough
water to cover the other ingredients.
Remove any foam that has risen to the top, cover with a lid,
and turn down the heat. Simmer gently until the meat falls off
the bones and the vegetables are very soft, about 2 hours.
Strain the soup through a colander, pressing the solids to
extract all the liquids. Taste: If it is too watery, then boil
down, uncovered, for an additional 30 minutes or so. If it
seems too dense, add water. When the soup is ready, stir in
the lemon juice. Season with salt and pepper and, if you like,
add some more dried marjoram.
Serve clear, very hot, in small bowls or even large teacups,
which you can pick up and drink. If you prefer yours bright
pink, then serve in large soup plates with a spoonful of the
sour cream or plain yogurt dropped into each one.
In the refrigerator (covered) for days, and indeed grows slightly
tangier with time, which is how it is supposed to be.
5 beets
455 g meaty veal or beef bones
1 carrot
1 parsnip
1 ONION
1 LEEK
ΒΌ CELERY ROOT
3-4 DRIED MUSHROOMS
8 GARLIC CLOVES
1 BAY LEAF
1 DRIED MARJORAM
6 PEPPERCORNS
2,8 L WATER
Juice of 1 LEMON
120 ML SOUR CREAM
SALT
PEPPER