Saucepan@saucepan · Shared this recipeFollowPolish · dinnerPolish Christmas Eve Borscht (Barszcz Wigilijny)A traditional meatless Polish beet soup made with fermented beet zakwas, dried mushrooms, and vegetables, served as a vibrant broth.total1 hr 30 mincook1 hr 30 minservings6Original recipe on polishhousewife.comKeep this recipeAdd a copy of Polish Christmas Eve Borscht (Barszcz Wigilijny) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 lb red beets, 500 g4 clove garlic, crushed1 bay leaf4 black peppercorns4 allspice berries1 tsp kosher salt1.5 cup boiling water, 350 ml, cooled to lukewarm1 large dried mushroom0.5 cup boiling water2 lb red beets, 1 kg1 medium carrot1 parsley root4 -inch piece of leek, 10 cm, the white part5 allspice berries5 black peppercorns1 bay leaf6.5 cup water or vegetable broth1 tsp sugarsalt, to taste1 cup beet zakwasStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash, peel, quarter, and slice the 1 pound of beets.2Step 2: Add 1/4 of the beets to a sterile (sanitize in the dishwasher or boil for 10 minutes) glass jar or ceramic bowl, along with a clove of garlic, a peppercorn, and an allspice berry. Repeat. Add the bay leaf, Add two more layers.3Step 3: Dissolve the salt in 1 1.2 cups of lukewarm water. Pour it into the jar or bowl and push in beets down into the water. Cover with cheesecloth. Let sit at room temperature for 5 -10 days. The longer it sits the stronger the flavor.4Step 4: Strain, keeping the liquid. The beets can be eaten or discarded.5Step 5: In a cup or a small bowl, cover the dried mushroom with 1/2 cup boiling water, set aside.6Step 6: Peel and slice the beets, carrot, and parsley root. Add to a Dutch oven or soup pot, along with the cleaned and sliced leek, allspice, peppercorns, bay leaf, and water or veggie broth. Bring to a boil, reduce heat to a simmer, and cover.7Step 7: Pour the soup through a colander placed over a large bowl. Press the veggies to get all of the liquid out. The veg can be discarded at this point. To the liquid, add the sugar, salt to taste, 1 cup of beet zakwas, and the mushroom liquid. The reconstituted mushroom can be used in another recipe.8Step 8: Your soup is ready to serve. If you need to reheat, just warm, don’t boil.getsaucepan.com/r/e10e43f5-0836-4be8-9bba-731ffcf638ef · Original: https://polishhousewife.com/polish-christmas-eve-borscht-recipe-barszcz-wigilijny/
