Polish Borscht


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.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
10 servings


  • 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 (Optional)


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

  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.

  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.

Nutrition Facts (per serving)

107 Calories
7g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 107
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Sodium 85mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 2g
Vitamin C 22mg 109%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 358mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.