Barszcz - Polish Borscht Recipe

A recipe by our Head Chef Maciej Szymik

Barszcz in Polish means "borscht." Barszcz is sometimes made with a  sour starter and is usually red (made with beets). This clear red barszcz  gets a desired hint of sourness from lemon juice or vinegar and is great eaten hot with potatoes, boiled eggs and rye bread.

INGREDIENTS
For the stock :
1 smoked ham hock or 400g spare ribs
1 medium onion
1 stick of celery
2 cloves of garlic
2 carrots
3 peppercorns
2 bay leaf
spring of parsley  
3 litres of water

For the soup :
4 organic beetroot peeled and chopped
2 carrots peeled and chopped
1 medium onion peeled and chopped
2 cloves of garlic crushed
2 bay leaf
1 teaspoon of caraway seeds
2 tablespoon of chopped dill
2 tablespoon of chopped parsley
2 tablespoon of apple cider vinigar
lemon juice
salt
pepper
sugar  

TO MAKE A STOCK:
Bring all of the ingredients to a boil in a large soup pot. Simmer until the ham hock stock is flavourful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface.

TO MAKE A SOUP:
1.    Put all the vegetables in a large saucepan with the bay leaf and caraway seeds. Add the stock, cover and bring to a boil.
2.    Reduce the heat to a simmer. Cook for about 1 hour or until the vegetables are tender.
3.    Push the soup through a sieve set over the saucepan.
4.    Season to taste with the chopped herbs, salt, pepper, apple vinigar, lemon juice and sugar.
5.    Serve with boiled potatoes.