Barszcz Wigilijny

Print Recipe
Barszcz Wigilijny
Cuisine Polish
Servings
Ingredients
Shopping list
  • 9 oz tortellini (filled with mushroom or meat)
  • 1 jar pickled beetroots (sliced, 16 oz)
  • 0.5 oz dried mushrooms sliced
  • 32 oz vegetable broth
Optional
  • fresh herbs (chives, dill, or sprouts)
  • dark rye bread or baguette
  • sour cream
You might have
  • vinegar e.g. apple cider
  • 1 lemon (for juice)
  • salt
Cuisine Polish
Servings
Ingredients
Shopping list
  • 9 oz tortellini (filled with mushroom or meat)
  • 1 jar pickled beetroots (sliced, 16 oz)
  • 0.5 oz dried mushrooms sliced
  • 32 oz vegetable broth
Optional
  • fresh herbs (chives, dill, or sprouts)
  • dark rye bread or baguette
  • sour cream
You might have
  • vinegar e.g. apple cider
  • 1 lemon (for juice)
  • salt
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!