Big thanks again to our friend from Poland who kindly sent this. So, for those of us outside of Poland and not native readers, what is this? Wikipedia education time!
As well as the thick borschts described above, Polish cuisine offers a ruby-colored beetroot bouillon known as barszcz czysty czerwony, or clear red borscht. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice, dill pickle brine, or dry red wine. It may be served either in a soup bowl or—especially at dinner parties—as a hot beverage in a twin-handled cup, with a croquette or a filled pastry on the side. Unlike other types of borscht, it is not whitened with sour cream.[34]
What’s more is the etymology which is very interesting –
The English name derives, through Yiddish, from Ukrainian and Russian бо́рщ (borshch, Ukrainian: [ˈbɔrʃt͡ʃ] ⓘ, Russian: [ˈborɕː] ⓘ).[3][4][5] Together with cognates in other Slavic languages, such as Belarusian: бо́ршч (borshch), Polish: barszcz, and others, it comes from Proto-Slavic bъ̃rščь,[6][7] ‘hogweed’, and ultimately from Proto-Indo-European *bʰr̥stis, ‘point’, ‘stubble’.[8][9][10] Common hogweed (Heracleum sphondylium) was the soup’s principal ingredient[11] before it was replaced with other vegetables, notably beetroot in the Ukrainian version.[citation needed]
The English form borscht[12] comes from Yiddish באָרשט (borsht), as the dish was first popularized in North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe.[13]
I’m looking forward to this – let’s give it a try!
Vifon Zupa Blyskawiczna Barszcz Czerwony Z Majerankiem – Poland
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, crush noodles and add them and sachet contents to a bowl. Add 400ml boiling water and cover 3 minutes. Finally, stir and enjoy!
The noodles were crunched a bit in the mail which is perfect!
A sachet of soup base powder seasoning.
Finished (click to enlarge). Added scallion and sour cream. Noodle came out nicely – crushed and decent. The broth is definitely full of beet notes; tangy, a little sour and acrid. Honestly, it’s a breath of fresh air. I like stuff like this. 3.75 out of 5.0 stars. EAN bar code 5901882314337.
Watch me cook on Instant Noodle Recipe Time!
