I'm making a Barzcz for my Polish In-laws. I want to serve the broth with some mushroom raviolis which means that I also want to completely clarify my broth with a raft. This also means that I won't be serving the beets with the soup. It will be just the consume and the ravioli.
Any suggestions on what I can do with those simmered beets afterwards? I'll need to cut them up pretty small before adding to the stock. So think either thinly sliced disks, julienne, small dice or even grated.
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