Polish Borscht Recipe (Christmas)
This healthy Polish Borscht Recipe (Christmas) is a traditional dish served with Polish Christmas Eve Porcini Dumplings (Uszka).
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
- 4 medium beets peeled, cut in half
- 2 small pickled beets coarsely grated
- 1/4 cup brine from pickled beets
- 1 small celery stick
- 1 onion peeled
- 1 garlic clove peeled, cut in half
- 2-3 large pieces dried porcini mushrooms, rinsed approx. 2 grams, *see Recipe Notes below
- 2 allspice berries
- 3 tbsp white wine vinegar or cider vinegar
- 2 tbsp soy sauce
- 4 cups water
- 2/3 tbsp coarse sea salt plus plenty of pepper
- 1 tbsp butter
- If you make the Polish porcini dumplings to go with this barszcz reserve the water from cooking the mushrooms and add it into this soup. One or two quarters of a cup will suffice. If you choose this method you won't need to add any mushrooms to the borscht.
- Flavour: You can make this soup as sharp and tangy as you like so use the vinegar, pickled beetroot brine, soy sauce and seasoning according to your preference.
- Although soy sauce is not a traditional ingredient it is a good idea to use it in this recipe. Soy sauce complements the beetroot, adding complexity and more depth to the overall flavour.
- Serve only the broth with porcini dumplings.
- Refrigerate for up to 4 days.
- Freeze individual portions for up to 3 months.
Serving: 1serving | Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 885mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg