In following my Polish recipes you will find a practical use for the geometry of your school days. If you have forgotten the axioms of Euclid, take a correspondence course before attempting “Ushka.”
It is simple when you finally master it—and marvelously good. Don’t forget the line B D. Everything hinges on that.
BARSHCK WITH USHKA
Barshck. (Or Polish Beet Soup)
If you are brave, put three large beets, peeled and quartered into a glass jar and pour on them a quart of water, add a teaspoonful of salt and a slice of rye bread. Keep this in a warm place for about five days. There will form a sour red-wine-like juice with a whitish mold skin on the top. Don’t lose your courage, take this skin off and pour off the juice.
Then prepare a quart of beef, pork and vegetable stock and while it is hot add to it all your beet juice and a bottle of cream which you previously have beaten with a teaspoonful of flour. Heat and stir it all just to boiling point, but do not let it boil, and serve with or without “Ushka” which are fully described in the next paragraph.
Ushka
Barshck is really not complete without “Ushka,” and as they are a very simple dish to prepare you should never omit them.
To make “Ushka” prepare first a fine hash of half a pound of boiled pork and beef with one small onion, a tablespoonful of flour, salt and pepper.
