Christmas Eve Borscht/Wigilijny Barszcz


Christmas Eve Borscht/Wigilijny Barszcz

Borscht is one of the most traditional soups in Polish cuisine, and many cooks serve a meatless borscht such as this one at the Christmas Eve feast.


        32 oz. canned red beets, diced; 3 c. water
        1 medium stalk celery, chopped
        2 carrots, peeled and cut into 2-inch pieces
        1 medium onion, peeled and thickly sliced
        ¼ tsp. whole peppercorns; ¼ tsp. salt
        1 tsp. vinegar; 1 tbsp. lemon juice
        1 tsp. sugar; dash of garlic powder

        Salt and pepper to taste; sour cream and fresh dill to garnish.


1. Drain beets and save the liquid. Set beets aside. In a large saucepan, combine beet liquid, water, celery, carrots, onion, peppercorns, and salt.

2. Bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes.

3. Carefully use a slotted spoon to remove and discard celery, carrots, onion, and peppercorns.

4. Add beets, vinegar, lemon juice, sugar, and garlic powder. Simmer uncovered for 10 minutes, or until heated through. Add salt and pepper to taste and serve hot with sour cream and dill.

Food: Christmas Eve Borscht/Wigilijny Barszcz

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