Bialy Barszcz and Zupa Ogorkowa

Dear Anais
These two recipes are more for Mure really, than for you. Not that you don't enjoy them, but she has really taken to enjoy them. I know that in Colorado you probably can't find a good loaf of bakery rye bread and some Krakus ham to enjoy these soups with, but a good smoked ham sandwich might do. The white borscht takes a little advanced preparation, but as much as you love science I don't see this being a problem for you. It too is a creamy sour soup like the pickles soup.

Zupa Ogorkowa
or Pickles soup
6c Water
1 Veg Bullion cube
1/2 c pickle juice
4 large barrel pickles chopped (do not use sweet pickles YUCK!)
2 1/2 c cubed potatoes
2 Tb flour
1 c Milk
1/4 c Sour cream
2 Tb butter
2 Tb chopped fresh dill

Combine the water veg cube , pickles, and potatoes and bring to a boil. Simmer 10 minutes. Combine flour and milk, and slowly and to the broth. Add the butter at the end. Add chopped fresh dill and sour cream for garnish/flavor.
Notes: Fresh barrel pickles are the best, but if you do not have these in your area a refrigerated dill pickle will be the closest substitute.


Bialy Barszcz
White borscht
2c wheat flour
water
veg bullion or veg stock
1/2 c dried mushrooms
2 cloves garlic crushed
2 potatoes cubed

Scald 2c whole wheat flour with boiling water pouring in enough to get a thin dough. When it cools add 1 3/4 pints luke warm water and place a piece of whole wheat bread crust in it. Pour into a glass jar, tie with gauze and leave in a warm place for 3 days. Cook 1 3/4 pints of vegstock with dried mushrooms and add 3/4 pints white borscht to the hot stock. Do not strain. Add more white borscht if not sour enough. Add crushed garlic cloves and potatoes. Salt to taste. It is traditional to serve with half a boiled egg and a pork sausage (like a banger). I think it would taste well with chopped bacon or rye crip crackers and spready cheese. It is usually served at Easter time and it can be made with rye flour too.