Polish Christmas Eve Beetroot Broth
A traditional Polish beetroot soup, known as Barszcz Wigilijny, prepared for Christmas Eve. This recipe features a homemade beet sour for authentic flavor.
- Prep30 min
- Cook1h
- Total73h 30m
- DifficultyMedium
- Servings6
Barszcz Wigilijny is a cornerstone of the traditional Polish Christmas Eve supper, known as Wigilia. This clear, ruby-red beetroot broth is deeply flavorful and often served with tiny mushroom-filled dumplings called uszka.
The key to its distinctive taste is the 'beet sour' (kwas buraczany), a fermented beet liquid that adds a delightful tang. Making this component ahead of time is crucial for the soup's authentic character.
Ingredients
Servings
For the Beet Sour (Kwas)
For the Beet Soup
Converted amounts are rounded.
Method
- Prepare the Beet Sour (Kwas): Combine the sliced beets and rye bread in a large crock or ceramic bowl. Pour over pre-boiled lukewarm water, ensuring the bread is submerged.
- Cover the bowl with cheesecloth and let it ferment at room temperature for three days.
- Strain the mixture through cheesecloth, reserving the liquid in a glass jar and sealing it. Store in the refrigerator. The strained beets can be used or discarded.
- Prepare the Beet Soup: In a large stockpot, combine the sliced beets and Polish soup vegetables.
- Add 6 cups of cold water and 1 teaspoon of butter. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Strain the vegetable mixture, pressing down to extract as much liquid as possible.
- Return the strained liquid to the pot. Add the mashed garlic with salt, the prepared beet sour (kwas), the reserved mushroom soaking liquid, salt, pepper, and sugar to taste.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
- Just before serving, stir in the remaining 1 teaspoon of butter and the finely chopped parsley.
- Ladle the hot soup into bowls and serve, traditionally accompanied by mushroom uszka.
💡 Tips
- The beet sour can be made up to a week in advance and stored in the refrigerator.
- For a clearer broth, you can strain it a second time through a fine-mesh sieve lined with cheesecloth.
- Serve with traditional Polish uszka (mushroom dumplings) for an authentic Christmas Eve experience.
Inspired by a recipe from The Spruce Eats