add Barszcz recipe

recipes/soups/barszcz.md

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+---
+title: Barszcz
+source: 
+img: 
+tags:  stock, onion, beetroot, polish cuisine
+category:  soup
+---
+
+Ingredients
+===========
+
+For the Kwas
+* 75g wholeleal rye flour
+* 600ml boiled, cooled water
+* 1/4 clove garlic
+
+For the soup
+* 2l of good beef or vegetable stock
+* 1 onion peeled and chopped
+* 1 bouquet garni
+* 1 can mushrooms or 125g fresh halved
+* 3 uncooked med beetroot, peeled and sliced thickly
+* 300ml kwas
+* 1tsp sugar
+
+Preparation
+===========
+
+## Kwas
+
+Rinse out an earthenware jar or any non-alluminium container with boiling water. (Note: the alluminium would react with the acidity of the kwas). Put the flour in the jar and mix to a liquid paste with a little of the water. Leave the mixture to settle for a few minutes and then pour on the remaining boiled water. Chop the garlic and add. Cover the jar with muslin or pierced clingfilm and leave in a warm place for 4 to 5 days to ferment. Strain and use as required. If stored in an airtight container, it will keep for a few weeks.
+
+## Barszcz
+
+Heat stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for an hour
+
+Strain the soup and stir the kwas into the clear soup. Add sugar to taste and reheat if necessary without boiling. Serve and enjoy.
+
+You can add vegetables to the soup which is normally served during the Christmas Eve meatless dinner. Vegetables used are celery, carrot and parsnip, which are roughly chopped.
+
+Notes
+=====