So this sort of sounds like Polish cuisine ended up being a mish-mash of everyone else’s. That may or may not be true, but I leave that to culinary historians to debate. From my own personal perspective, Polish cuisine is the sum of its delicious parts – parts I grew up with such as cabbage rolls, plum tarts, lazy pierogi, walnut tortes, cucumber salads, beet soups, dried mushrooms, dill and more dill, sour cream, caraway, comfort food, refreshing food, sophisticated food, rustic food, -- it’s all good and a lot of it is in our new book. Smacznego!
Here is a meatless recipe for Barszcz – a delicious, traditional beet-based soup.
6 vegetable bouillon cubes
3½ cups water
2 one-pound cans of red beets (not pickled)
1 14-ounce can baked beans, rinsed
1 tablespoon lemon juice
½ teaspoon salt
1 teaspoon sugar
3 tablespoons sour cream
2 tablespoon chopped dill (fresh is best)
Dissolve bouillon cubes in a pot of boiling water. Drain the beets and add all the beet juice into the water. Rough-chop 1 cup of beets; keep the rest for another day. Rinse the beans, add to the soup mix and bring to a boil. Add lemon juice, half the dill and rest of the seasonings. Remove from heat and pour into soup bowls.
Top with a dollop of sour cream and a sprinkle of dill. Goes really well with a hunk of crusty bread, sweet butter, and a glass of hearty red wine.