World Flavors Cookbook

Barszcz Wigilijny (Christmas Eve Borscht)

The most important soup of the year. A clear, meatless, intensely flavored beet broth made with dried wild forest mushrooms. Served with uszka (ear-shaped dumplings).

Cuisine: Poland

Ingredients

• 2L beet zakwas (fermented beet juice)
• 100g dried porcini or other wild mushrooms
• Beets, root vegetables for stock
• Garlic, peppercorns, salt, sugar
• To serve: uszka dumplings filled with mushrooms

Instructions

1. Make a strong mushroom decoction by boiling dried mushrooms.
2. Make a vegetable beet stock.
3. Combine stock, mushroom decoction, and the fermented zakwas.
4. Heat gently but never boil (to keep the color).
5. Serve in a cup with mushroom uszka.