How to Make Polish Christmas Eve Beetroot Soup?

Ingredients:

1kg of beetroots or 1l jar of grated, slightly pickled beetroots Juice of 1 lemon or few drops of spirit vinegar

1/2 – 1 teaspoon of sugar

Salt and pepper to taste

optional: few garlic cloves

Vegetable broth:

2,5-3l of water

1 medium leek

1 medium celeriac or few stalks of celery

1 medium parsnip

2 medium carrots

1 table spoon of salt

Few bay leaves

Few allspice berries

First we need to prepare a vegetable broth.

Put the water on a medium heat in a big pot and prepare the vegetables. Peel celeriac, parsnip and carrots, clean a leek (and celery stalks if you use them). Once ready, put it all into the water along with salt, bay leaves and allspice berries, and let boil. Once boiled, turn the heat down and simmer for 10-15 mins.

In the meantime wash and peel your beetroots (if you use fresh) or open the jar .

After about 15 mins of simmering your broth put in the beetroots. Remember, once beetroots are in, the soup cannot boil hard or else the soup will darken. It will lose this beautiful dark carmine colour. Also to prevent that (and if you use fresh beetroots) right after you put your beetroots, you need to acidify the soup with whatever you use (lemon juice, vinegar). To enrich the taste sweeten the soup with sugar.

Cook for another 10 mins on a low heat and remember that it cannot boil or else it will discolour. Turn the heat off and wait around 10-15 mins for the soup to cool a bit. Strain the soup into another pot to get rid of all your vegetables.

Serve with Polish ravioli or boiled potatoes.

Bon Appetite

 

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