Christmas Eve Roasted Beet Borscht (Barszcz Wigilijny)Intermediate
ChristmasPolishSoupsVegetarian

Christmas Eve Roasted Beet Borscht (Barszcz Wigilijny)

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This traditional Polish Christmas Eve beet borscht is prepared using oven-roasted beets, which gives the soup a deeper color and more concentrated flavor. The clear broth is made with roasted beets, root vegetables, dried mushrooms, and warming spices. Light, aromatic, and perfectly balanced between sweet and sour, it is traditionally served hot with mushroom dumplings (uszka).

By Karel R.
Total3 hrs 5 mins
Prep25 mins
Cook2 hrs 40 mins
Servings6
DifficultyIntermediate

Preparation

11 steps · tap a step to mark it done

  1. Wrap whole beets tightly in foil and bake at 400°F (200°C) for about 60-70 minutes, until tender.

  2. Let the beets cool slightly, then peel and slice them.

  3. Place dried mushrooms in a bowl and cover with hot water. Soak for 30 minutes. If You use fresh ones, skip that step.

  4. In a large pot, combine roasted beets, carrots, parsley root, celery root, onion, bay leaves, allspice (fresh mushrooms), and garlic.

  5. Pour in water to cover all ingredients.

  6. Bring to a gentle boil, then simmer uncovered for 60 minutes. If You use marjoram add it at this point.

  7. Add soaked mushrooms together with the soaking liquid. If You used fresh mushrooms, skip this step.

  8. Cook for another 30 minutes.

  9. Strain the soup to obtain a clear broth.

  10. Season with salt, sugar, and apple cider vinegar, adjusting gradually to balance sweetness and acidity.

  11. Serve hot, alone or with mushroom dumplings. ENJOY!

Cook’s note

Roasting the beets intensifies both color and flavor. Add sugar and vinegar gradually to avoid overpowering the natural sweetness of the beets. Except of water use vegetable or chicken broth.

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