Often referred to as wigilijny barszcz czerwony, the Polish red borscht is another soup that’s traditionally served on Christmas Eve. Tasty and delicious, the soup is a little sour, a little sweet, and a little tangy.
– This soup is eaten all year round in Poland. The Christmas version requires uszka dumplings inside. – You can replace the dumplings with pieces of boiled potatoes or mashed potatoes. – At other times of the year, you can also serve with boiled eggs or mince dumplings. – For Christmas Eve, Polish food is always vegetarian. But at other times of the year, you can replace the water with chicken rosol stock.
– If you don’t want to make the beetroot starter, there is a ready-to-use red borscht concentrate. – If you want it sweeter, add honey. – If you want it sourer, add vinegar or lemon juice. – Use a fine-mesh strainer or colander to drain the borscht so that the soup is very clear. Adding a few spoons of vinegar also helps to make the soup more clear! – Top the soup with sour cream and chopped parsley or dried marjoram before serving!
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