Barszcz wigilijny bez zakwasu
5 from 1 vote

Polish Christmas Eve Beet Soup Recipe (Borscht / Barszcz Wigilijny)

Christmas Eve Beet Soup is a traditional polish soup, served on Christmas Eve Supper. My Borscht is perfectly seasoned and slightly sweet and sour. to make this soup you’ll need sauerkraut and mushroom cooking water from this recipe (recommended) or mushroom cooking water from this uszka dumplings recipe
danie dinner
kuchnia polish
Keyword Borscht soup, Christmas Eve Beet Soup, Polish beet soup
czas przygotowania 20 minutes
czas gotowania 2 hours
całkowity czas 2 hours 20 minutes
porcje 8 servings
kalorie 420kcal
autor Aleksandra


  • soup vegetables: 2 carrots piece of leek (white part), piece of celeriac, ½ parsley root, 2 sprigs parsley leaves
  • 1 kg / 2.2 lbs beets
  • ½ apple sweet variety
  • 1 medium onion
  • 3 cloves garlic
  • 10 peppercorns
  • 3 allspice berries
  • 2 bay leaves
  • 1 clove
  • ½ star anise
  • 2 l / 2 qt water
  • 1 cup sauerkraut and mushroom cooking water from the sauerkraut and mushroom pierogi recipe OR mushroom cooking water (from the uszka dumplings recipe)
  • 1 tablespoon dried marjoram
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon rice vinegar
  • ½ tablespoons lemon juice
  • salt and black pepper to taste


First day:

  • Wash all the soup vegetables and beets. Peel carrots, celeriac, parsley roots and beets (use gloves!), cut into 3-4 cm / 1-½ inch pieces. Cut the leek in half, rinse thoroughly. Fire roast the onion on a gas burner or cut in half, put the cut-side down in a small pot, heat over high heat until it's dark in color.
  • Add all the vegetables into a large pot, add half an apple (with peel), peeled garlic cloves, pour in 2 liters / quarts cold water.
  • Cover with a lid and bring to a boil over very low heat, it should take about 20-30 minutes.
  • When the broth is boiling, add the peppercorns, bay leaves, allspice, clove, star anise and a teaspoon of salt. Simmer over a very low heat, covered, for about 2 hours.
  • Leave to cool, then put in the fridge overnight, don’t strain the vegetables!

On the second day:

  • Strain and discard the vegetables and spices.
  • Add the sauerkraut and mushroom cooking water / mushroom cooking water, but not all of it at first. Add a little (especially if you’re adding mushroom cooking water) and make sure that the aroma is not too strong, then you can add more. If you’ve added mushroom cooking water (not sauerkraut and mushroom cooking water) it’s possible you’ll have to add a little more vinegar or lemon juice later.
  • Heat the borscht until very warm.
  • Season with apple cider vinegar, rice vinegar and lemon juice (a little at a time) until nicely sweet and sour. If you overdo it with vinegar or the soup is not sweet enough, you can add some powdered sugar. Add the marjoram and at the end, season with salt and pepper to taste. Serve warm with uszka dumplings.
  • Enjoy!


Calories: 420kcal