Red borscht with mushrooms for Christmas Eve supper

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Ingredients in this recipe:

  • a handful of dried mushrooms (100 g)
  • 2 cloves of garlic
  • 4 medium beets
  • 2 liters of vegetable broth (2 carrots, 1 onion, 1 parsley, 1 leek)
  • dried herbs: 2 bay leaves, 2 tablespoons of marjoram, 6 grains of black pepper, 4 grains of allspice
  • 3 tablespoons of the chopped fresh parsley
  • 3 tablespoons of lemon juice
  • 3 tablespoons of thick sour cream (18% fat)
  • salt and freshly ground black pepper


  1. The day before: rinse mushrooms in the sieve, put into a saucepan, pour 2 cups of cold water and leave for a night.
  2. The next day, cook mushrooms until tender (about 20 minutes) in water in which they were soaked, but with the addition of bay leaves and garlic.
  3. Wash beets, wrap each in aluminium foil, place on baking sheet and bake until tender (about 1 hour). You can check beets with a knife or a fork. It should go through smoothly.
  4. Spread the foil, peel and grate the beets into stripes.
  5. Add marjoram, pepper, allspice and parsley to the boiling broth. Then add grated beets, and season with salt.
  6. After some time add lemon juice. Decant vegetable broth and combine it with the mushroom brew. Leave few mushrooms in the soup - the rest can be used for something else.

I hope that you find this Christmas Eve supper red borscht recipe useful. Enjoy your meal! Smacznego! :)