Soup must appear on the Christmas Eve table in every home. Whether it be mushroom or fish, it is an indispensable element of the Christmas menu. Red borscht is the most common dish in our homes and if you haven't managed to prepare the sourdough beforehand, try the recipe below:

Ingredients:

  • 2 liters of meat or vegetable broth
  • 500 g beets
  • 2 cloves of garlic
  • 1 tablespoon of vinegar (or lemon juice)
  • 3 pieces of dried mushrooms
  • marjoram
  • black peppercorns
  • optional: salt, pepper, vinegar, sugar (to taste)

Preparation

Peel the beets and cut into thick slices. Bring the broth to a boil. Add the beets to the boiling broth along with a tablespoon of vinegar. Add dried mushrooms, crushed (or halved) garlic cloves and peppercorns. Cook until the beets are soft, about 1 hour, on low heat. (When cooking, cover the pot with a lid, leaving a small gap). Strain the borscht through a strainer. Season it with marjoram, salt, vinegar, pepper and sugar.

And dumplings with mushrooms or mushrooms and cabbage go perfectly with borscht. Try the ones from "U Jędrusia".

 

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