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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 107 Calories

Ingredients

• 1 lemon, juiced
• 2 onions, chopped
• 4 bay leaves
• salt and freshly ground black pepper
• 2 cloves garlic, halved
• 5 tablespoons vegetable oil
• 10 whole allspice berries
• 1 bunch fresh parsley, chopped (Optional)
• 6 dried wild mushrooms
• 8 medium beets, trimmed
• 4 quarts water, or more as needed

Recipe Instructions

Step 1

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

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.