Georgian Lobio

Georgian Lobio – The Breeze Way

Georgian Lobio

Georgian Lobio

SpiceBreeze
Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread

Instructions
 

Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.

COOK

    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.

    Optionally

    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!

    Notes

    Beans
    ▪ Substitute beans with navy or cranberry beans.
    ▪ Substitute half of the beans with 1/2 lb ground meat.
    Herbs
    ▪ Substitute cilantro with mint or parsley.
    Nuts
    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Pomegranate
    Recipe for pomegranate molasses
    Variations
    If you love garlic: Add 2 cloves grated garlic in step 2.
    If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    If you love nuts: Add 0.25 cup chopped walnuts in step 4.
     

     
    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali
    Marceline Reid-Jaques
    Marceline Reid-Jaques
    2022-12-14
    Karen Jones
    Karen Jones
    2022-12-05
    Wonderful, flavorful meals using readily available ingredients!
    ann davis
    ann davis
    2022-11-29
    My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
    Jessica Brown
    Jessica Brown
    2022-05-22
    The best way to try new dishes!

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

     

    Georgian Lobio

    Georgian Lobio - The Breeze Way

    Lobio is a very popular dish in Georgia, Europe. It’s served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.

    Protein

    • 2 cans kidney beans (drained and rinsed, 15 oz each (see notes for substitutes))

    Fresh Produce

    • 1 medium onion (finely chopped)
    • 1/2 cup cilantro (chopped (see notes for substitutes))

    Packaged Goods/Staples

    • 1.5 cups vegetable broth
    • 1/4 cup walnuts (ground (see notes for substitutes))
    • olive oil
    • salt & pepper

    Lobio Culinary Spice Kit

    • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

    Optional

    • Pomegranate molasses or fresh seeds ((see notes for molasses recipe))
    • Cornbread or flatbread

    Step 1: Prepare Beans

    1. In a BOWL, mash about 2/3 of the beans with a potato masher.

    Step 2: Fry

    1. In a PAN, heat 2 tbsp olive oil over medium heat.

    2. Fry the onions until soft, stirring frequently.

    COOK

    Step 3

    1. In a POT, add all beans and broth. Mix well. 

    Step 4

    1. Add:

    2. the fried onions with the oil,

    3. cilantro,

    4. ground walnuts,

    5. salt & pepper to taste,

    6. and Lobio spices.

    Step 5

    1. Bring to a boil.

    2. Reduce the heat to medium-low.

    3. Cook for 20 minutes, stirring frequently.

    Optionally

    1. For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.

    2. Serve with cornbread.

    3. Enjoy!
    Beans

    ▪ Substitute beans with navy or cranberry beans.

    ▪ Substitute half of the beans with 1/2 lb ground meat.

    Herbs

    ▪ Substitute cilantro with mint or parsley.

    Nuts

    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.

    Pomegranate

    Recipe for pomegranate molasses

    Variations

    If you love garlic: Add 2 cloves grated garlic in step 2.

    If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.

    If you love nuts: Add 0.25 cup chopped walnuts in step 4.

     


     

    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili

    Georgian lobio

    Georgian chashushuli

    Georgian ajapsandali

    Georgian
    coriander, fenugreek, methi, mint, savory
    Malaysian Char Kway Teow

    Malaysian Char Kway Teow

    Malaysian Char Kway Teow

    Malaysian Char Kway Teow

    SpiceBreeze
    Char Kway Teow is a popular stir-fry street food in Malaysia and other Asian countries. It's best with wide noodles but other noodles work too. You can even serve the sauce over rice. Thanks to our spice blend you don't need oyster sauce. Add your preferred protein. We included extra vegetables with plenty of options. You can adjust the level of the salt and heat to your liking.
    hands-on time 30 minutes
    Course Main Course
    Cuisine Malaysian
    Servings 3

    Ingredients
      

    Protein

    • 8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
    • 2 eggs whisked

    Fresh Produce

    • 1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
    • 3 green onions cut into 1/2 inch long slices

    Packaged Goods/Staples

    • 8 oz long noodles (*3)
    • 1/4 cup vegetable or chicken broth
    • 2-3 tbsp soy sauce or tamari (*4)
    • 2 tsp (brown) sugar or syrup
    • (vegetable) oil

    Culinary Spice Kit

    • Shiitake mushrooms, garlic, onions, arrowroot, white pepper

    Optional

    • 1-2 slices bacon cut into 1/2 inch thin strips
    • 4 oz mung bean sprouts
    • fish sauce or anchovy paste to taste
    • fresh chili finely sliced, to taste
    • 1 lemon for juice

    Instructions
     

    Prepare

    • Prepare the noodles according to package instructions. Keep them warm.
    • In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.

    Fry Vegetables

    • In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
    • Add the leek. Fry until just soft.

    Stir-Fry All Ingredients

    • Turn heat to high.
    • Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
    • Stir-fry for 1 minute.
    • Push the ingredients to the side.
    • Add the eggs to emptied PAN surface.
    • Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
    • Add the noodles, green onions, and sprouts (opt.).
    • Toss gently until all ingredients are well mixed.

    Add Sauce

    • Give the prepared sauce a quick stir and add it to the PAN.
    • Toss gently until all ingredients are well coated.
    • Cook for 2 minutes until the sauce soaks in.
    • If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.

    Serve immediately.

    • Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
    • Enjoy!

    Notes

    (1) Shelled and deveined.
    Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.
    If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.
    Alternatively, add warm baked tofu cubes on the plated dish.
    QUICK TOFU CUBES RECIPE:
    Drain 1 lb firm tofu and cut it into 1/2 cubes.
    Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
    Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.
     
    (2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.
    (3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.
    Alternatively, skip the noodles and serve the sauce over cooked rice.
    (4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.
    For soy sauce substitutes click here.
    (5) Alternatively, divide the ingredients in half and cook in two batches.
    If you like, use a large wok instead of the pan.
    Marceline Reid-Jaques
    Marceline Reid-Jaques
    2022-12-14
    Karen Jones
    Karen Jones
    2022-12-05
    Wonderful, flavorful meals using readily available ingredients!
    ann davis
    ann davis
    2022-11-29
    My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
    Jessica Brown
    Jessica Brown
    2022-05-22
    The best way to try new dishes!

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Persian Koofteh Tabrizi

    Persian Koofteh Tabrizi

    Persian Koofteh Tabrizi

    Persian Koofteh Tabrizi

    Giant meatballs filled with nuts and dried fruits

    Koofteh Tabrizi Culinary Spice Blend:

    Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint

    Indispensable Ingredients
    • 1 lb ground meat (beef, lamb, or any other)
    • 1 egg, 1-2 onions, tomato paste or puree or fresh tomatoes
    • parsley and/or other herbs (optional)
    Suggested Sides
    • flatbread, cooked rice, couscous, or boiled potatoes
    • (lettuce) salad, radish, herbs, sautéed spinach,
      or any other steamed or cooked vegetables that you prefer
    Optional Recommended Ingredients

    Special meatball ingredients:

    • 1/3 cup yellow split peas 
    • 1 cup cooked rice (you can skip those for a more standard meatball version)

    Optional filling or topping: 

    • 4 tbsp chopped nuts (walnuts)
    • 1/3 cup dried fruits (cranberries)
    • 1 egg (optional filling, if you like it)

    Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'

    FAQ

    • Our Persian advieh spice blend includes turmeric, cardamom, roses, and mint.
    • Nuts and dried fruits as filling or topping.
    • Split peas and rice are mixed with the meat.
    • The authentic meatballs are gigantic to allow for a filling. Their preparation takes a bit longer. We recommend this version for home chefs looking for a challenge.

    Here are some suggestions to save preparation time:

    • Make the recipe when you have leftover rice.
    • Cook the rice and the lentils up to 3 days beforehand. Tip: Let it cook while you prepare a different dinner.
    There are plenty of ways to make the recipe easier while keeping the incredible flavor. In the order easy to easiest:
    • Skip the filling, and make standard size meatballs.
    • The Breeze Way:
      Skip the split peas and rice.
      Just reduce the herbs to 1 tbsp chopped herbs and add 2 tbsp breadcrumbs or almond meal.
    • Make your standard meatball-tomato sauce recipe and season it to taste with the Persian spice blend.

    If for any reason, your meatballs don’t hold the form or fall apart during cooking in the pot, you won’t loose any of the flavor. Just crumble them up to mix with the sauce and cook them shorter, about 15 minutes.

    For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

    Turkish Biber Dolması

    Turkish Biber Dolması

    Turkish Biber Dolması

    Turkish Biber Dolması

    SpiceBreeze
    Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. Our blend features the mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice.
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Turkish
    Servings 3

    Ingredients
      

    Protein

    • 6 oz ground beef [1] or lamb, pork, or poultry

    Fresh Produce

    • 1 onion finely chopped
    • 1 cup parsley finely chopped
    • 1 tbsp lemon juice
    • 4-5 medium bell peppers green [2]

    Packaged Goods/Staples

    • 1.5 cups short grain rice raw, rinsed
    • 1 cup tomato puree
    • 3-5 cups broth of your choice
    • 2 tbsp olive oil
    • salt & pepper

    Biber Dolması Culinary Spice Kit

    • Paprika, Aleppo pepper, mint, cumin, black pepper

    Suggested Sides

    • fresh bread
    • fresh lettuce salad

    Instructions
     

    1. Prepare the Broth

    • In a BOWL, Dissolve tomato puree in 3 cups of broth.

    2. Prepare the Filling

    • In a BOWL, combine all remaining ingredients except the bell peppers and additional broth.
    • Add Biber Dolması spices and salt to taste. Mix well.

    3. Prepare the Bell Peppers

    • Cut off the tops of each bell pepper and remove the seeds.
    • Fill each bell pepper with the mixture from step 2.

    4. Cook

    • Select a POT wide enough to snugly accommodate all bell peppers in a single layer.
    • In the POT, arrange the filled bell peppers in the pot with their tops facing upward. Optionally, cover them with the bell pepper tops.
    • Pour the tomato-broth mixture from step 1 around the bell peppers.
    • Add more broth until it reaches about two-thirds of the height of the bell peppers. Adjust salt to taste.
    • Cover the pot and bring the broth to a boil.
    • Reduce the heat to medium-low.
    • Cook for approximately 30 minutes, or until the rice is fully cooked.

    Serve

    • Serve with optional sides and enjoy!

    Notes

    [1] Substitute meat with 1 cup of raisins and pine nuts.
    [2] If you can find small thin bell peppers, double the amount of bell peppers and use a wider pot.
    Optionally, substitute green bell peppers with other colored bell peppers, zucchini, or a combination of both.
    Marceline Reid-Jaques
    Marceline Reid-Jaques
    2022-12-14
    Karen Jones
    Karen Jones
    2022-12-05
    Wonderful, flavorful meals using readily available ingredients!
    ann davis
    ann davis
    2022-11-29
    My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
    Jessica Brown
    Jessica Brown
    2022-05-22
    The best way to try new dishes!

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

     

    Turkish Biber Dolması

    Turkish Biber Dolması

    Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. Our blend features the mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice.

    Protein

    • 6 oz ground beef* (or lamb, pork, or poultry)

    Fresh Produce

    • 1 onion (finely chopped)
    • 1 cup parsley (finely chopped)
    • 1 tbsp lemon juice
    • 4-5 medium green bell peppers**/***

    Packaged Goods/Staples

    • 1.5 cups short grain rice (raw, rinsed)
    • 1 cup tomato puree
    • 3-5 cups broth (of your choice)
    • 2 tbsp olive oil
    • salt & pepper

    Biber Dolması Culinary Spice Kit

    • Paprika, Aleppo pepper, mint, cumin, black pepper

    Suggested Sides

    • fresh bread
    • fresh salad

    Prepare

    1. Dissolve tomato puree in 3 cups broth.
    2. [Step 2] In a BOWL, add all remaining ingredients, except the bell peppers and broth. Add Biber Dolması spices and salt to taste. Mix well.

    3. Of each bell pepper, cut off the top and clean out the seeds.

    4. Fill them with the mixture from [step 2].

    5. Find a POT that is wide enough to tightly fit all bell peppers in one layer.

    Cook

    1. In the POT, place filled bell peppers with the top up. Optionally, cover with the bell pepper top.
    2. Pour tomato-broth around them.
    3. Add more broth up to 2/3 of the height of the bell peppers. Add salt to taste.
    4. Cover the POT. Bring broth to a boil.
    5. Turn heat to medium-low.
    6. Cook for about 30 minutes until the rice is cooked.
    7. Enjoy!
    * Substitute meat with 1 cup of raisins and pine nuts.
    ** If you can find small thin bell peppers, double the amount of bell peppers and use a wider pot.
    *** Substitute green bell peppers with other colored bell peppers, zucchini, or both.
    Main Course
    Turkish
    Aleppo pepper, mint, paprika
    Georgian Chashushuli

    Georgian Chashushuli

    Georgian Chashushuli

    Georgian Chashushuli

    SpiceBreeze
    Chashushuli, or ‘stewed’ in Georgian, is a satisfyingly rich meat and tomato stew resembling European goulash. Combining veal, beef, chicken, or pork with tomatoes, onions, garlic, and a generous seasoning of herbs and spices to simmer in broth or water renders an intense, flavorful, and aromatic dish – ideal for chilly evenings. It is important to first fry the meat before adding to and stewing with the other ingredients; alternatively, substitute meat for mushrooms for a vegetarian version. Soak up the stew with a side of fresh-baked bread of your choice!
    hands-on time 30 minutes
    Course Main Course
    Cuisine Georgian
    Servings 3

    Ingredients
      

    Protein

    • 1.25 lbs veal, beef, or lamb stew

    Fresh Produce

    • 2 medium onions finely chopped
    • 2 medium tomatoes chopped
    • 2 cloves garlic grated
    • 1 cup chopped cilantro and/or parsley

    Diary

    • butter

    Packaged Goods/Staples

    • 1 cup broth
    • salt

    Chashushuli Culinary Spice Kit

    • Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory

    Suggested Sides

    • fresh bread or Georgian khachapuri [see notes]
    • cucumber salad
    • coleslaw with grilled corn kernels and sliced radishes with a dressing to taste*)
    • roasted eggplant cubes with farro or quinoa

    Instructions
     

    • In a large POT, or SAUTE PAN, heat 2 tbsp butter over high heat, careful not to burn it.
    • Add meat in one layer. If necessary, work in two batches for this first step.
    • Fry the meat until all sides have turned brown. Stir frequently.
    • Add onions, tomatoes, 1/2 cup broth, garlic, Chashushuli spices, 3/4 cup of fresh herbs, and salt to taste.
    • Cover and cook over low-medium heat until the meat is tender. Stir occasionally. Add more broth if necessary.

    Serve

    • Garnish with remaining herbs.
    • Serve with fresh bread and your preferred sides.
    • Enjoy!

    Notes

    • Substitute meat with chicken thighs or tenders, cut into bite size pieces, or with quartered button mushrooms.
    *) Dressing: start with 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp mustard, and 1 tbsp olive oil
     
    Bread option: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali
    Marceline Reid-Jaques
    Marceline Reid-Jaques
    2022-12-14
    Karen Jones
    Karen Jones
    2022-12-05
    Wonderful, flavorful meals using readily available ingredients!
    ann davis
    ann davis
    2022-11-29
    My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
    Jessica Brown
    Jessica Brown
    2022-05-22
    The best way to try new dishes!

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Polish Barszcz Wigilijny

    Polish Barszcz Wigilijny

    Polish Barszcz Wigilijny

    Polish Barszcz Wigilijny

    SpiceBreeze
    This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, 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.
    hands-on time 30 minutes
    Course Main Course
    Cuisine Polish
    Servings 3

    Ingredients
      

    Protein

    • 9 oz tortellini mushroom or meat

    Fresh Produce

    • 1 lemon
    • fresh chives dill, or sprouts (optional for garnish)

    Dairy

    • sour cream optional

    Packaged Goods/Staples

    • 1 jar pickled beetroots 16 oz, sliced
    • 32 oz vegetable broth
    • 0.5 oz dried mushrooms sliced
    • 0.25 cup vinegar apple cider or wine
    • salt

    Barszcz Culinary Spice Kit

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

    Suggested Sides

    • dark rye bread or baguette

    Instructions
     

    Prepare

    • In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

    Soup

    • In a large POT, bring broth to a boil.
    • Turn heat off. Stir in mushrooms.
    • Let mushrooms rest for 30 minutes.
    • Bring broth to a boil again.
    • Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
    • Add the reserved beetroot liquid.
    • Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
    • Cook for 5 minutes.
    • Drain soup through a fine-mesh SIEVE.

    Tortellini

    • Cook tortellini according to package instructions.

    Serve

    • Place tortellini on soup plates and then fill plates with the soup.
    • Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
    • Enjoy!

    Notes

    • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
    Variant 1
    Skip step 9 and leave the vegetables in the soup.
    Variant 2
    Skip step 9 and puree the vegetables in the soup with a hand blender.
    Marceline Reid-Jaques
    Marceline Reid-Jaques
    2022-12-14
    Karen Jones
    Karen Jones
    2022-12-05
    Wonderful, flavorful meals using readily available ingredients!
    ann davis
    ann davis
    2022-11-29
    My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
    Jessica Brown
    Jessica Brown
    2022-05-22
    The best way to try new dishes!

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

     

    Polish Barszcz Wigilijny

    Polish Barszcz Wigilijny

    This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, 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.

    Protein

    • 9 oz tortellini (mushroom or meat)

    Fresh Produce

    • 1 lemon
    • fresh chives (dill, or sprouts (optional for garnish))

    Dairy

    • sour cream (optional)

    Packaged Goods/Staples

    • 1 jar pickled beetroots (16 oz, sliced)
    • 32 oz vegetable broth
    • 0.5 oz dried mushrooms (sliced)
    • 0.25 cup vinegar (apple cider or wine)
    • salt

    Barszcz Culinary Spice Kit

    • Allspice (garlic, black pepper, marjoram, cinnamon, star anise, cloves)

    Suggested Sides

    • dark rye bread or baguette

    Prepare

    1. In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

    Soup

    1. In a large POT, bring broth to a boil.
    2. Turn heat off. Stir in mushrooms.
    3. Let mushrooms rest for 30 minutes.
    4. Bring broth to a boil again.
    5. Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
    6. Add the reserved beetroot liquid.
    7. Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
    8. Cook for 5 minutes.
    9. Drain soup through a fine-mesh SIEVE.

    Tortellini

    1. Cook tortellini according to package instructions.

    Serve

    1. Place tortellini on soup plates and then fill plates with the soup.
    2. Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
    3. Enjoy!
    • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.

    Variant 1

    Skip step 9 and leave the vegetables in the soup.

    Variant 2

    Skip step 9 and puree the vegetables in the soup with a hand blender.

    Main Course
    Polish
    allspice, cinnamon, cloves, marjoram, star anise