Barszcz
The name “Barszcz”' originates from the Old Slavonic term “borsht,” meaning “hogweed.” Historically, this Polish soup was made using hogweed, which was fermented in a process similar to sauerkraut. This hearty and comforting soup is thickened with oat water and packed with flavor and texture. It may seem strange to use oats in soup, but the oat water adds a distinct creaminess to the base, while rib meat and beets add a rich, savory depth. The addition of beaten eggs and flour thickens the texture, and sour cream adds a tangy finish. This recipe is highly recommended for the autumn and winter months. This version comes to us from A World of Good Eating, published in 1951.
- 1 cup rolled oats
- 3 quarts water
- 1 medium onion
- 1 lb. spare ribs
- 2 cups cooked beets, diced
- 2 eggs, beaten
- 2 tablespoons flour
- 1 cup sour cream
Simmer rolled oats in water for an hour, then drain off oats and save liquor.
Cover spare ribs and onion with water and cook until bones fall apart. Add the liquor from this to oatmeal water. Add the beets and bring to a boil. Mix beaten eggs with the flour and blend into soup for thickening.
Add dabs of sour cream just before serving.