A very important part to all cultures is food, and Polish is no different. Having participated in numerous Easter & Christmas holidays I already had an idea of a typical Polish meal. However, I soon found out that Polish food is very different from Polish-Canadian food. The pierogies tasted different, the pastries were unlike those I had ever seen before. It was wonderful, but complex to make and record. Most families’ recipes have been passed down generation to generation, verbally and only by memorization. Told through stories of war, struggle and celebration. Polish food narrates the past and allows us to appreciate who we are today.
During my stay I cooked frequently with my Babcia. I treasure the time I was able to spend with her. She is such a strong, kind and caring woman. She truly is an inspiration to me. Babcia has been so kind to allow me to share her great Barszcz recipe with all of you. I only ask that you remember those family members who have shaped who are, while making it.
- 5 red beets
- 1 handful of dried mushrooms
Peel red beets and then grate beets on thick side of grater. Wash mushrooms in cold water and let dry. Then place beets into a pot of water and cook on medium heat until beets soften, and add mushrooms to pot of water. Then add 1 tablespoon of butter and season with salt, 1 tablespoon of sugar and one clove of garlic (optional). With 15 minutes remaining season with pepper. Cook until beets soften. Depending on the beets, barszcz can be ready anywhere between 30-60 minutes.
Tip: wear gloves to avoid staining hands red.
About Cailin Szczesiul
In addition to being a successful young professional Cailin is an avid traveler and blogger. She writes about everything from baking to music to home décor. For more information please check out her blog . You can also follow her on Twitter.