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Classic Polish Clear Red Borscht (Barszcz Czysty with Ruby Beet Broth, Garlic, and Forest Mushroom Dumplings)
The sacred centerpiece of Polish Christmas Eve (Wigilia): a crystal-clear, deep ruby broth made from roasted beets and natural kvass, scented with wild marjoram and garlic, served with tiny mushroom-stuffed uszka dumplings.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Fresh red beets, peeled and grated or sliced800 g
- Rich vegetable root stock (mirepoix)1000 ml
- Garlic cloves, crushed3 clove
- Fresh lemon juice or apple cider vinegar3 tbsp
- Dried Polish marjoram1 tsp
- Granulated sugar1 tbsp
- Salt1 tsp
Preparation Steps
1
Combine grated red beets, hot vegetable broth, crushed garlic, salt, and sugar in a soup pot. Bring to a simmer over medium heat.
5 min timer
2
Immediately add lemon juice to set the brilliant ruby color. Simmer gently uncovered over low heat for 35 minutes (avoid rolling boil to preserve color).
35 min timer
3
Crush dried marjoram between your palms into the broth, turn off heat, and let infuse for 15 minutes.
15 min timer
4
Strain broth through a fine cheesecloth-lined sieve without pressing pulp, yielding a sparkling clear ruby soup. Serve hot in cups with small mushroom dumplings.
5 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
