On Christmas Eve table

There must be soup on every Christmas Eve table. Whether it will be mushroom or fish soup is an indispensable element of the holiday menu. Most often in our homes guests borscht and if you have not managed to prepare the sourdough before, try the following recipe:


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


Peel the beetroot and cut into thick slices. Boil the broth. Add beets and a tablespoon of vinegar to the cook boil. Add dried mushrooms, crushed (or cut in half) garlic cloves and peppercorns. Boil the beets until tender using low heat. (When cooking, cover the pot with a lid, leaving a small gap.)
Beetroot strainer through a strainer. Season with marjoram, salt, vinegar, pepper and sugar.

And the borscht with mushrooms or mushrooms and cabbage dumplings fits perfectly. Try these from “U Jędrusia”