Borscht – authentic Polish soup, is also known as Barszcz Czerwony. It’s a classic dish that is traditionally served on Christmas Eve.
Carrots | Parsnip | Celery Root Leek | Parsley | Bay Leaves Dried Porcini Mushrooms Allspice | Beets | Apple | Garlic Vinegar | Lemon Juice | Sugar Salt | Marjoram | Pepper
Soak dried mushrooms in hot water for 5 minutes. Peel, wash and cut your vegetables into chunks. Then place the vegetables and soaked mushrooms in a large pot, and cover with water.
Add salt, bay leaves and allspice. Boil for about 30 minutes, uncovered. Peel beets and slice in 1/2 inch slices, then peel your garlic and slice the apple.
Add beets, garlic, apple and spices to the vegetable broth. Then add vinegar and lemon to preserve the color from the beets. Cook it for another half hour, uncovered.
Add the remaining vinegar, and adjust seasoning as needed. Discard all the vegetables and strain the borscht either into mugs to drink or to bowls to be served with mushroom pierogi.