There is still some time until Christmas Eve, but it is worth starting preparations for it now, by creating a list of dishes that will potentially be prepared this year. One of the dishes that will definitely be on my Christmas Eve table is red borscht. As every year, it will be served with mushroom dumplings. The recipe for Christmas Eve red borscht is quite simple. To prepare it, you will only need easily available ingredients such as beetroot, carrot, parsley and celery root. This soup should definitely include dried forest mushrooms, or rather the broth you get after cooking them. I season the borscht with salt and pepper, add sugar and apple cider vinegar. I encourage you to try the recipe for Christmas Eve red borscht below and I wish you happy meal.
Ingredients for Christmas Eve red borscht.
- 2 kg peeled beetroot
- 2,9 l water
- 150 g carrot
- 100 g parsley
- 100 g celery root
- 50 g dried forest mushrooms
- 2 leek leaves
- 8 allspice berries
- 5 bay leaves
- 2 teaspoons of salt
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of crystal sugar
- 150 ml beetroot leaven
- 150 g onion
- 150 g apple
- 3 tablespoons of apple cider vinegar
- 2 big cloves of garlic
- 1 clove
- 1 teaspoon of dried marjoram
How to make Christmas Eve red borscht.
Place the dried mushrooms in a bowl, pour 400 ml of cold water and let it soak for at least four hours, but preferably overnight. Then, pour the mushrooms and water into a pot, bring it to a boil and cook over a low heat, covered, for about 30 minutes or until they are soft.
Roast the peeled onion a little over a direct heat, put it in a large pot and add beetroot cut into small cubes, carrots, parsley and celery. Also add leek leaves, peeled garlic cloves, allspice, clove, bay leaves and an apple cut into quarters. Pour 2.5 litres of cold water, bring it to a boil and simmer over a very low heat for an hour. At the end of cooking, pour the water from the mushrooms, add 2-3 mushrooms, salt, sugar, pepper, marjoram and vinegar. Set the borscht aside to cool. It is best to leave the borscht in the refrigerator overnight. Afterwards, pour it through a strainer, add the beetroot leaven and, before serving, warm it up very well, but without boiling it.
Good to know when making Christmas Eve red borscht.
I cut all the vegetables into small cubes. The weight of the vegetables given in the ingredient list is of peeled and ready-to-use vegetables.
I serve this red borscht with mushroom dumplings.
I only add 2-3 mushrooms to borscht, the remaining mushrooms are usually used for cooked cabbage or for stuffing dumplings.
Do you like dishes with beetroot? If so, try our recipe for Beetroot risotto.