The room is full of noises while my mom and my little one play together and laugh of silly things.
I am on holiday, finally visiting my family in Sardinia to let my parents, aunties and uncles meet my little precious daughter, already seven months old.
We are so far away from each other and coming here is not as easy as it should be nowdays. Soon I am going to be back at work and travelling is going to be a once a year thing again.
My sister met her only few weeks ago for the first time.
Except that I have some time for myself and the chance to relax a little more because someone is babysitting for me, the good part of this holiday is that I get to taste all the great food that I was missing while living in England. And even though I am a chef my mom’s food is my mom’s food, and to be fair I usually don’t cook family recipes, incredibly tasty, but difficult to recreate in England without our regional products and anyway heavier than what I am use to eat. They are a treat I can allow myself to have once in a while.
All this eating and watching food related tv shows (my mom is kind of addicted to them), made me want to post something on this space, despite the fact that I am suppose to relax and do nothing.
Even though you probably would expect me to propose an Italian recipe while in Italy eating delicious regional food (or at least it sounds the most obvious thing to do), I will go against the tide and I will post a polish recipe: Barszcz!!!! Just because I already posted the Kwass recipe and it feels right to follow that one with the soup it is suppose to go with.
My version is a variation of my partner’s mom recipe. It is not the Ukrainian one, nor the Russian, but a countryside interpretation, that I made with vegetable stock instead of the classic meat one.
I tried both ways, with and without sour cream, and I prefer this vegetarian adaptaion without sour cream, but feel free to add it to the final soup if you feel like (the picture shows it with it just because the shot was prettier like that 🙂 ). The one with a meat base definitely benefits from the addition of it. And if you prefer a richier heavier soup, add cabbage to it and even beans, which will boost the protein content and make it a nutritionally complete dish.
- 1.5 beetroots (grated)
- 1.5 litres vegetable stock
- 1 medium carrot (grated)
- 1/2 parsnip root (grated)
- 1/2 white onion (roughly chopped)
- 1 bay leave
- 2 allspice berries
- 1 garlic clove (grated)
- 3 smal potatoes (cubed into medium small pieces)
- 250 ml Kwass
- salt and pepper to taste
- Put everything except the Kwass inside a big pot.
- Bring to boil.
- Lower the heat and let the soup simmer for 45 minutes.
- Turn the heat off and add the Kwass.
- Serve immediately.
- I did't add any salt or pepper, but feel free to use them if you like.
- The amount of Kwass that you need to add may depend on your personal taste and how sour it came out, so feel free to add more or less.