Barszcz Wigilijny

Barszcz Wigilijny

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Christmas Eve Bortsch

This Christmas Eve, SpiceBreeze subscribers were invited to the first course of a traditional Polish supper with this clear borscht soup, called ‘Barszcz Wigilijny’. The soup is made from beetroots and mushrooms. It’s poured over homemade mushroom dumplings or your favorite tortellini.

How to Twist it?

If you prefer a complete dinner dish, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.


The Barszcz Wigilijny Culinary Spice Kit includes the following spices:

Allspice, garlic, black pepper, marjoram, cinnamon, star anise, cloves


More Recipe Inspirations

If you want to use these spices on other dishes, try these:

  • Add the Barszcz spice blend to a large pot with lentil soup.
  • Cook red cabbage with 1 tbsp of the Barszcz spice blend (see red cabbage recipes on this website).
  • Use the spice blend instead of the jerk spice blend for Jerk Chicken
Print Recipe
Barszcz Wigilijny
Cuisine Polish
Servings
Ingredients
Shopping list
Optional
You might have
Cuisine Polish
Servings
Ingredients
Shopping list
Optional
You might have
Instructions
Prepare
  1. In a GLASS, pour liquid from the beetroots jar. Set aside for later.
  2. Cook tortellini according to package instructions. They shall be served with soup.
Soup
  1. In a large POT, bring broth to boil.
  2. Turn off heat. Stir in mushrooms.
  3. Let mushrooms rest for 30 minutes.
  4. Bring broth to boil again.
  5. Add the beetroots, Barszcz Spices, and salt to taste.
  6. Cook for 10 minutes.
  7. Add the beetroot liquid from the GLASS, 1 tbsp lemon juice, and 1/8 cup vinegar.
  8. Cook 5 minutes.
  9. Drain soup through a fine mesh SIEVE.
Serve
  1. Place tortellini on soup plates and fill plates with the clear soup. Garnish with fresh herbs and serve with sour cream and rye bread.
  2. Enjoy!
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