Recipe for traditional Polish Barszcz, which is a peppery, clear beetroot soup based on vegetable stock (no meat, as per Polish Catholic tradition for Christmas Eve fare).
1 large or 2 small leeks, green ends trimmed.
2 large or 3-4 small carrots.
2 parsnips
1 small celeriac, peeled, OR half a bunch of celery, leaves cut off.
Few bay leaves.
1 or 2 heads of garlic, cut in half widthways (across the cloves)
small handful of whole black peppercorns
2 850 g tins of sliced beetroots
salt to taste
Throw all of the above in a large stock pot, and add 3-4 litres of water. Bring to a boil and boil gently for 45 minutes. Remove and discard all solids, and strain liquid through cheesecloth/clean teatowel. Add a small pat of butter to make lovely oily droplets floating on top. Serve with "Uszka" (mushroom dumplings) (making them is VERY time-consuming, so we buy them from more energetic Polish people in Melbourne).
