Polish borscht
(10)
1 hour 30 min
This gorgeous vegetarian borscht is rich with beetroot and traditionally served in Poland on Christmas Eve. For extra flavour, add some garlic if you like, and for a heartier soup you can add dumplings.
Jola
24 people made this
Ingredients
Serves: 10
- 6 to 7 dried wild mushrooms
- 8 beetroot
- 4 litres water
- 2 onions, halved
- 2 cloves garlic, halved
- 10 whole allspice berries
- 4 bay leaves
- salt and pepper to taste
- 5 tablespoons vegetable oil
- 1 lemon, juiced
- 1 bunch fresh parsley, chopped (optional)
Method
Prep:30min ›
Cook:30min ›
Extra time:30min soaking ›
Ready in:1hr30min
- Soak the mushrooms in cold water to cover for 30 minutes.
- Trim the beetroot and add to a pan, cover with water and bring to the boil. Reduce heat and simmer for 30 minutes or until tender. Drain.
- Peel and slice the beetroot. Place in a large pan and cover with the 4 litres of water. Add onions, garlic, drained mushrooms, allspice, bay leaves, pepper and salt. Stir in oil and lemon juice. Simmer for 30 minutes.
- Serve broth in bowls, garnished with chopped parsley.
Video
Polish borscht
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Reviews & ratings
Average global rating:
(10)
Reviews in English (2)
0
I followed the recipe exactly as written. I watched the video several times. My soup came out without any flavor. I added some more salt and that did not work. I simmered it for an hour so the broth would reduce. The broth tasted like onion soup. I'm going to buy more beets to add to it. I used beets with the stalks and leaves on it. Is this "beetroot". - 20 Oct 2015