Barszcz Czsty Wigllijny(Clear Beet Soup) - cooking recipe

Ingredients

2 dried Polish mushrooms
1 c. water
1 1/2 lb. peeled, coarsely grated beets
4 c. court bouillon
1 peeled, coarsely grated apple
1 c. or more beet sour
1 clove chopped garlic
salt and pepper
1 tsp. red wine
sugar

Preparation

Soak mushrooms in water for 2 hours, then cook in same water until tender and set aside.
Peel and coarsely grate or thinly slice beets.
Cover with 4 cups court bouillon, including vegetables.
Add apples and cook until beets are tender.
Add mushroom water, 1 cup or more beet sour to taste, garlic, salt and pepper, red wine (optional) and sugar to taste.
Strain and serve. May be served with mushroom dumplings (Uszka).
Christmas Eve soup.