POLISH SOUP PRONOUNCED BARSTCH SERVED ON CRISTMAS DAY. ADD A FEW MUSHROOMS FOR EXTRA FLAVOR

BARSZEZ  BEET AND POTATO SOUP by CHEF DAN


Serves 20 FROM WADDINI’S FARM



INGREDIENTS:



4 tablespoons butter

4 onions, chopped

20 potatoes, peeled and cut into 1/2-inch chunks

14 beets, peeled and cut into 1/2-inch chunks

22 cups vegetable broth

1/4 – cup lemon juice

1/2- cup balsamic vinegar

1/2 cup sugar

Salt and pepper to taste



DIRECTIONS:



1. In a sauce pan melt butter.

2. Add onions and sauté for about 6 minutes.

3. In a stock pot, add potatoes, beets, and broth; bring to boil over high heat.

4. Reduce heat to low and cook and cook until tender about 20 minutes.

5. With an immersion blender, blend until 1/2 is blended.

6. Combine lemon juice, balsamic vinegar, sugar and salt and pepper.

7. Simmer for about 15 minutes.



ENJOY DAN: hallelujah