Beet soup, or Barszcz in Polish, is a classic Christmas Eve dish. Since childhood I have always waited in great anticipation a whole year for a bowl of this clear, ruby-red, sweet and tangy, a little peppery broth that covered little mushroom and cabbage filled dumplings, called Uszka. Christmas Eve is the big day in Polish households, where you have the big meal and the night where we open presents. For some funny reason the country divides itself into two sides on Christmas Eve- one side of the country eats a creamy wild mushroom soup, while the other part eats my favourite Barszcz with Uszka.
Most people may be familiar with the Russian or Ukrainian name of Borscht, which is teeming with potatoes, carrots, beets, and tomatoes. The Polish version of this soup for Christmas is completely strained and clear, inviting the necessary addition of little dumplings or little perogies to be added.
The soup in itself is quite simple and made traditionally with beet kvass, however the below recipe provides a bit of a shortcut where we use our pickled-beet brine instead.
INGREDIENTS
3 Medium beets
1 Onion
1 Liter of water
1 Vegetable stock cube
Kosher salt
4 Whole Allspice berries
1 Clove
1/2 Cup Greenola pickled beets brine
1-2 Tsp of freshly ground black pepper
1 Tbsp fresh chopped garlic
1 Tsp of Marjoram
3 Bay leaves
PREPARATION
Peel and finely chop the beets and onions into small pieces, either in a food processor or by hand. Transfer the beets and onions into a pot of boiling water, add the vegetable stock cube, bay leaves, garlic, and spices (clove and allspice) and cook for 30 minutes on medium to high heat. Reduce the heat and gently simmer for approximately 20 minutes until the beets are tender.
Pour the ingredients of the pot through a strainer, discarding the vegetables, the bay leaves, spices, leaving only a clean broth behind.
To the strained broth add the Greenola Organic Pickled Beet brine, crushed garlic, marjoram, pepper and salt, and cook on medium heat for additional 10-15 minutes. Stir well and adjust seasoning with salt and pepper, as needed.
To the broth add Uszka or little Pierogies and enjoy a little Polish Christmas classic!