Barszcz
Barszcz holds a nearly sacred place at the Polish Christmas Eve (Wigilia) table, traditionally one of twelve meatless dishes served.
A vivid crimson Polish beetroot soup, clear and tangy, traditionally served on Christmas Eve with tiny mushroom-filled dumplings.
Ingredients
Method
Simmer beetroot in stock with garlic and bay leaf for about 45-50 minutes until soft.
Strain the broth, discarding the solids or reserving them for another use.
Season the clear broth with lemon juice or vinegar to brighten the flavour.
Serve hot, traditionally with small mushroom-filled dumplings (uszka).
Straining to a clear broth is what distinguishes Polish barszcz from thicker Ukrainian borscht.
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