Monday, November 21, 2011


Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup

I loooved this Polish soup as a child; however, I HATED beets. I hated the texture of grated beet so much that I use to ladle the soup trying my hardest to avoid any beets. This time, as an adult, I decided to make this soup my way.

Burakowa Zupa; Polish Beet Soup
I diced the beets instead of grating them. I ended up calling my mom about 3 times as I was making the soup. I thought this was going to be so much harder then it actually end up being. Like my mother said, it's a mix of sweet and vinegar taste you want to get and that's a personal preference.
Burakowa Zupa; Polish Beet Soup

I really loved how this turned out. Hope my friends Charlie & Paulina get to make this Polish vegetarian soup. It is quickly is becoming a winter favorite in my house. Enjoy guys. 

- You can boil more then the number of beets you need & freeze the other half.
- Leave the cream out of soup until you are ready to eat. Adding into your bowl instead of the pot.
- The more vinegar you add the more likely the cream won't mix in the soup.
- If you forget to add vinegar right after the beets & loose color, boil another beet, grate yo regain the color.

Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup Burakowa Zupa; Polish Beet Soup  
Burakowa; Polish beet soup!
4-6 servings

2 large beets, or 4 small
4-5 medium potatoes
2-3 whole spice
2-3 bay leaves
1/2 carrot (diced)
1/2 celery stalk (diced)
2-3 TBS vinegar or to taste
1/4 tsp sugar, or to taste
8 c. broth or water
1 vegetable bullion cube ( optional, if using already made broth)
half & half /  vegan creamer, unflavored

Cut any leafs & roots off the beets. Wash & take off any dirt. Submerge beets in water and boil in a pot for 30 - 45 min. depending on the size of beets. Check with a fork for softness. Once done, drain beets and set aside to cool. When beets are easy to handle, peel with potato peeler. On a vegetable grater, grate the beets on the larger side. You can also dice the beets, as I did. Set aside

Boil water / broth. If using, put in your bullion cube. Simmer on medium to low heat bay leaves, whole spice, carrot, celery, and potatoes until potatoes are pierced easily with a fork (about 10 min).

IMPORTANT : When adding the beets, have your vinegar measured & ready. Vinegar need to be added right after the beets in order to keep the red color.

After adding the beets & vinegar, add sugar, salt pepper to taste. Simmer for another 5-10 min. Serve in a cup or bowl along with a 1 TBS of cram, half/half or vegan creamer.

Sunday, November 6, 2011


Roasted acorn squash
I haven't posted for a month?! This winter thing really has paused my cooking. There is 30 min of sun when I get home from my new job! Ugh. Excuses, excuses.

spaghetti squash
I love winter. I love cooking winter vegetables. I Ula, am a squash-aholic. I really can't help myself when it comes to a beautiful squash. expect to see plenty squash action up in here!

Yellow zucchini