Soak 1-3 dried Polish mushrooms in cup water several hours or overnight and cook in
same water until tender. Reserve the cooked mushrooms for paszteciki (pastry turnovers).
Bring 4 cups court bouillon, meat stock, or smoked-meat stock to boil, add the mushroom
water, 2 peeled, coarsely grated raw beets, and simmer 15 minutes.
Add 1-2 cups beet sour according to the tartness you like and strain. Add 1-2 buds
minced garlic, 1 teaspoon sugar and (optional) 1 jigger dry red wine. Instead of the wine,
1-2 peeled, diced cooking apples added with the beets will give your barszcz a special
tang. Salt & pepper if needed.
Serve hot in teacups with pastry turnovers.