Our traditional Christmas soup
3 quarts water
2-3 lbs beets
2-3 lbs beef potroast or pork sirloin with bone in
1-2 lbs available vegetables:
(carrots, onions, celery, parsnip, leek, onion, cabbage)
some dried mushrooms
Soak mushrooms.
Rinse the meat.
Place meat and mushrooms into a large pot with water and boil until the meat is tender.
Remove the meat. (Use the meat for the pierogi to be served with the barszcz.)
Add vegetables and boil until tender. Drain the stock. Separately boil washed beets till they are tender. Cool them, slip off the skins, then grate them on the grater with the large holes, add it to the soup. Boil a little, then season with 1/4 cup vinegar, 3-4 Tbsp sugar, salt and pepper to taste.
Ask every member of the family to taste ......
Adjust seasoning according to taste with vinegar, sugar, salt, and pepper, a little at a time, to give good sweet-and-sour taste, until the consensus is reached.
– Mama (Grandma)
Choose beets as dark and healthy looking as you can find. Old variety Detroit Reds are reliable.
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