I may be half-Ukrainian but darned if I know how to speak it. My vocabulary is limited to Я тебе люблю (Ja tebe liubliu). Some kids learn swear words, but I was only told how to love (it means ‘I love you’).
Rob is slowly introducing me to Polish words. As they pop up, obviously. The key to my heart lies in the kitchen, right? First, I learned how to say borscht. While borscht originates from Ukraine, many other countries have their own variations. In Poland, the soup is called barszcz. Notice the ah sound… and the lack of the t at the end.
Polish barszcz has numerous variations, but the vegetarian version is commonly reserved for Christmas Eve. With the
bloody blazing red beets you have a very festive soup with the dilly green accent. This version, tinkered from Rebar, makes a huge pot of soup filled with vegetables – beets, cabbage, carrots and tomatoes – and white beans for good measure. Lemon juice and balsamic vinegar add that necessary tang, a key feature in Polish barszcz. Traditionally, the soup was aged to get that acidic tang. Sounds like a project to tackle in the new year.
Due to its association with Christmas, I decided to make it for the pre-Christmas dinner. Rob told me it was very similar to his family’s barszcz. I really enjoyed this soup. So did everyone else (well, except for those who shun beets and cabbage and didn’t even try it!). I found the vegetables complemented each other nicely and the Polish dried mushrooms added a deeper, complex flavour. Perfect for Christmas Eve, or any time of the year. I’ll be enjoying it a few weeks from now because I packed the leftovers in the freezer to enjoy later. This makes a ton of soup!
Happy holidays, everyone!