Barszcz Wigilijny (Polish Christmas Eve Beet Soup) Recipe
A traditional Polish Christmas Eve beet soup, or barszcz wigilijny, is prepared by a two-stage process involving a fermented beet sour.
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Instructions
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For the beet sour, combine sliced beets, pre-boiled lukewarm water, and submerged bread with crust in a crock.
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Cover the crock with cheesecloth and let it ferment at room temperature for three days; then strain the liquid, seal in a jar, and refrigerate.
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To make the soup, place beets and Polish soup vegetables in a stockpot with 6 cups cold water and 1 teaspoon butter, then bring to a boil.
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Reduce heat and simmer until the vegetables are tender, then strain the liquid, pressing the vegetables thoroughly.
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Return the strained liquid to the pot; add mashed garlic with salt, the beet sour, strained mushroom liquid, and season with salt, pepper, and sugar.
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Bring to a boil again, reduce heat, and simmer for 30 minutes.
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Stir in the remaining 1 teaspoon butter and parsley before serving hot, optionally with mushroom uszka.