Polish Christmas Beet Soup

Method

A clear ruby broth, warm and bright on the palate, with a clean tang and the woodsy depth of dried mushrooms. Beetroot brings an earthy edge; the fermented zakwas leaves a brisk, gently tart finish.

1. 1

   Slice the beets and pack them into a clean jar with the garlic, bay leaf and peppercorns. Dissolve the salt in the boiled, cooled water, pour it over the beets and keep them fully submerged with a clean weight. Cover loosely and ferment at room temperature, out of direct sunlight, for 5 to 7 days. Strain and refrigerate the liquid.

2. 2

   Cover the dried mushrooms with cold water and soak for at least 2 hours, preferably overnight. Drain, reserving the soaking liquid, then strain it carefully to remove any grit.

3. 3

   Put the mushrooms, strained soaking liquid, 1.2 litres of water, carrot, parsley root, celeriac, leek, peeled and halved onion, garlic, bay leaves, allspice and peppercorns in a large pot. Bring slowly to a simmer and cook gently for 45 minutes; the surface should quiver, never boil hard.

4. 4

   Peel the beets, slice them thinly and add them to the broth. Simmer gently for 30 to 40 minutes without a rolling boil; the liquid should deepen to a rich red while staying clear.

5. 5

   Take the pot off the heat and leave it to stand for 10 minutes. Strain through a fine sieve without pressing the vegetables, keeping the broth clear. Warm gently, stir in the 500 ml of zakwas, then season with salt and ground black pepper. Taste; if the acidity is too sharp, add a pinch of sugar. Do not let the soup boil after adding the zakwas.