Polish Borscht Soup Recipe, also known as Barszcz Czerwony Wigilijny, is a classic dish traditionally served on Christmas Eve supper. Made from beets and vegetables, it has a clean, almost see-through consistency, it’s delightfully sweet and sour and really flavorful. It can be served with Polish mushroom dumplings, ‘Uszka,’ or enjoyed in mugs as a drink.
This is a vegetarian version of barszcz, a traditional Polish soup. Many Poles observe Advent until Christmas Day, and during this time, they prepare Christmas Eve dishes that are either vegetarian or made with fish. This version of barszcz may take some time to prepare, but all the effort is definitely worth it for the delicious, flavorful result.
WHAT ARE THE INGREDIENTS IN POLISH BORSCHT SOUP RECIPE?
- Beets
- Carrots
- Celery Roots
- Parsnip
- Apple
- Leeks
- Dry Porcini Mushrooms
- Garlic
WHAT SPICES TO USE IN POLISH BORSCHT SOUP RECIPE?
- Bay leaves
- Dry Marjoram
- Whole allspice berries
- Salt
- Freshly ground pepper
- Freshly squeezed lemon juice
When peeling beets, whether raw or cooked, it’s a good idea to wear rubber or disposable gloves—unless you’re okay with the tips of your fingers being dyed a vibrant pink!
HOW TO MAKE BORSCHT SOUP
This soup is best prepared a day in advance. Since it’s based on vegetable broth, it needs time to extract deep flavors from the vegetables. I leave them in the broth overnight, then strain and season the next day.
- First, roast half of the beets, by wrap each one individually in aluminum foil. Place them on a baking sheet and bake in the preheated oven for 30-40 minutes. Set aside.
- Prepare the Vegetables: Clean and peel the fresh beets, carrots, celery root, and parsnips, then cut them into small pieces. Halve and rinse the leek thoroughly.
- Peel the onion and roast it directly over an open flame. If using an electric stove, halve the onion, place the cut side down in a dry pan, and heat on high until charred and darkened.
- Place your prepared vegetables, onion and dried mushrooms in the large pot, along with the spices (bay leaves, allspice, and peppercorns), cover with water. Add half of the freshly squeezed lemon juice.
- Cover and bring to a boil over low heat. Add salt, pepper, and the remaining lemon juice to preserve the beets’ rich color. Simmer on low, covered, for about 2 hours.
- Prepare Beets: Peel the roasted beets and shred them. Quarter the apple with the skin on, peel the garlic cloves, and lightly crush them. Turn off the heat and add shredded beets, apples, garlic, and marjoram. Submerge gently, cover, and let sit for 8 hours or overnight in the fridge (cool before refrigerating).
- Strain the soup through a colander, pressing the solids to extract all the liquids. Heat the borscht until warm, but DO NOT BOIL to preserve the color. Finally, season with salt and freshly ground pepper to taste, and if you like, add some more dried marjoram. Enjoy!
MORE POLISH RECIPES TO TRY:
- Rosol Polish Chicken Soup
- Potato and Cheese Pierogi (Pierogi Ruskie)
- Lazy Polish Pierogi
- Polish Cabbage Rolls Recipe
- Polish Cucumber Salad
KEEP IN TOUCH
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Happy Cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
POLISH BORSCHT SOUP RECIPE
Polish Borscht Soup Recipe, also known as Barszcz Czerwony, is a classic dish traditionally served on Christmas Eve. Made from beets and vegetables, it has a clean, almost see-through consistency. It can be served with Polish mushroom dumplings, 'Uszka,' or enjoyed in mugs as a drink.
Ingredients
- 4.40 lbs fresh beets (2 kg) divided
- 4 – 5 dried mushrooms or porcini
- 3 carrots medium size
- 2 parsnips medium size
- 1 large leek white part
- 1/4 celery root or 1 long celery stalk
- 2 large onions white or sweet
- 5 whole allspice berries
- 4 peppercorns
- 3 bay leaves
- 2.6 qt cold water 2.5 liters
- 3 tablespoons freshly squeezed lemon juice more if needed
- 2 Granny Smith apples quartered with the skin
- 3 garlic cloves peeled but left whole
- 1/2 tablespoon of salt more if needed
- freshly ground pepper to taste
- 1/2 teaspoon sugar optional
- 1 teaspoon dried marjoram
Instructions
- Roast the Beets: Preheat the oven to 425℉. Wash half of the beets (1 kg) and wrap each one individually in aluminum foil. Place them on a baking sheet and bake in the preheated oven for 30-40 minutes. Set aside.
Beet Soup
- Clean and peel the fresh beets, carrots, celery root, and parsnips, then cut them into small pieces. Cut the leek in half lengthwise and rinse it thoroughly.
- Peel the onion and roast it directly over the open flame of the burner. If using an electric stove, slice the onion in half, place the cut side down in a dry pan, and heat over high heat until it darkens in color and chars on the surface.
- Place your prepared vegetables, onion, and dried mushrooms in a large pot along with the spices (bay leaves, allspice, and peppercorns). Cover with water and add half of the freshly squeezed lemon juice.
- Cover with a lid and bring to a boil over low heat. Once the broth begins to boil, reduce the heat and season with salt and pepper. Add the remaining freshly squeezed lemon juice to preserve the rich red color. Simmer, covered, over very low heat for about 2 hours.
- PREPARE BEETS: Remove the roasted beets from the foil and peel them. Then shred the beets. Cut the apple into quarters, leaving the skin on. Peel the garlic cloves and press them with the flat side of a knife to crush while keeping them in one piece.
- Turn off the heat and add the shredded beets to the vegetable broth along with the apples, garlic and marjoram. Gently press them to submerge. Cover with a lid and let it sit for at least 8 hours, or ideally overnight, in the fridge for the best results (ensure it has cooled before placing it in the fridge).
- Strain the soup through a colander, pressing the solids to extract all the liquids. Heat the borscht until warm, but DO NOT BOIL to preserve the color. Finally, season with salt and freshly ground pepper to taste, and if you like, add some more dried marjoram.
- If the broth is not sour enough, add more lemon juice. If the beet broth isn’t sweet enough, you can add a little sugar. The flavor should be slightly sour with a subtle hint of beet sweetness. Serve very hot in small bowls with uszka dumplings. Enjoy!
Notes
SERVING: Serve clear borscht very hot in small bowls with uszka dumplings, or even in large teacups, which you can pick up and drink. It keeps in the refrigerator, covered, for several days and actually grows slightly tangier with time, which is how it’s meant to be.
Nutrition
Calories: 272kcalCarbohydrates: 63gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 361mgPotassium: 1682mgFiber: 16gSugar: 35gVitamin A: 5504IUVitamin C: 44mgCalcium: 140mgIron: 4mg
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