Polish Borscht

Name: Polish Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 10 servings
Ingredients: 6 dried wild mushrooms; 8 medium beets, trimmed; 4 quarts water, or more as needed; 2 onions, chopped; 2 cloves garlic, halved; 10 whole allspice berries; 4 bay leaves; salt and freshly ground black pepper; 5 tablespoons vegetable oil; 1 lemon, juiced; 1 bunch fresh parsley, chopped

Rating: 4.17 stars

6 Ratings
4 Reviews
2 Photos

This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.

By Jola

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Recipe Summary

prep:

15 mins

cook:

30 mins

additional:

30 mins

total:

1 hr 15 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.

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Step 2

While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
Step 3

Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.