Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

This traditional Polish borscht soup is made from beetroots and mushrooms. It’s poured over homemade mushroom dumplings. You can choose your favorite tortellini instead. 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.
Cuisine Polish
Servings 3


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
  • vinegar e.g. apple cider
  • 1 lemon (for juice)
  • salt

Suggested Sides

  • dark rye bread or baguette

Suggested Garnish

  • fresh herbs (chives, dill, or sprouts)
  • sour cream

Culinary Spice Kit

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



  • In a GLASS, pour liquid from the beetroots jar. Set aside for later.
  • Cook tortellini according to package instructions. They shall be served with soup.


  • In a large POT, bring broth to a boil.
  • Turn off heat. 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 beetroot liquid from the GLASS, 1 tbsp lemon juice, and 1/8 cup vinegar.
  • Cook 5 minutes.
  • Drain soup through a fine mesh SIEVE.


  • Place tortellini on soup plates and fill plates with the clear soup.
  • Optionally, serve with sour cream and rye bread, and garnish with fresh herbs or sprouts.
  • Enjoy!


▪ Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
▪ Skip step 8 and leave the vegetables in the soup.
▪ Skip step 8 and puree the vegetables in the soup with a hand blender.
Keyword allspice, cinnamon, cloves, marjoram, star anise