Polish Barshch (Beet Soup)

Source: Ruth Browning (1988)
Prep time: 5 minutesCooking time: 1 1⁄6 hoursTotal time: 1 1⁄4 hours


1 cn
1-lb.-4-oz. beets, water
cucumber (sliced)
1 cn
10-1/2-oz. can condensed consomme or bouillon


Pour beets and liquid from can into a saucepan. Fill the beet can with water and pour water into the saucepan. Cover pan and simmer for 1 hour, or until the juice is cooked out of the beets. Remove beets and add 1 can condensed consomme or bouillon to the juice. Cover and simmer 10 minutes longer. Season to taste. Serve either hot or cold (with sliced cucumbers floating in it).