Polish Christmas Eve Beet Soup
Ingredients
- 1,300 gRed beet (raw, peeled and sliced into rounds for the beet kvass)
- 2,200 mlWater (boiled, then cooled)
- 18 gSalt
- 5 pcGarlic (cloves)
- 4 pcBay leaf (leaves)
- 10 pcBlack peppercorns (whole peppercorns)
- 30 gDried mushrooms (rinsed and soaked in 400 ml cold water; strain and reserve the soaking liquid)
- 1 pcCarrot (peeled and cut into pieces)
- 1 pcParsley root (peeled and cut into pieces)
- 100 gCeleriac (peeled and cut into pieces)
- 1 pcOnion (peeled)
- 500 mlBeet kvass (strained)
- 4 pcHot pepper de la Jamaïque (whole berries)
- 2 gMarjoram (dried)
Method
A clear, ruby-red broth that feels light on the palate. Beetroot and dried mushrooms build an earthy, woodsy depth; beet kvass stirred in off the boil leaves a clean, fermented tang.
- 1
Peel the beetroot and cut into rounds. Pack into a clean jar with the garlic, bay leaves and peppercorns. Dissolve the salt in the boiled, cooled water, pour it over the beetroot and weigh the pieces down so they stay submerged. Cover loosely and ferment at room temperature for 5 to 7 days. Strain and chill the liquid.
- 2
Rinse the mushrooms and soak them in 400 ml cold water for at least 2 hours. Drain, reserving the soaking liquid, then strain it carefully to remove any grit.
- 3
Peel the beetroot, carrot, parsley root and celeriac, then cut into pieces. Put them in a large pot with the peeled onion, mushrooms, strained soaking liquid, 1.2 l water, garlic, bay leaves, allspice and peppercorns. Bring just to a simmer, cover and cook gently for about 1 hour. Keep the surface barely trembling; do not let it boil hard.
- 4
Take the pot off the heat and leave it to settle for 15 minutes. Strain without pressing or crushing the vegetables; the broth should remain clear, with no pulp.
- 5
Return the strained broth to the pot and warm it gently. Stir in the 500 ml strained beet kvass and marjoram, then season with salt to taste. Once hot, take it off the heat; do not let it boil, so the kvass keeps its fresh acidity.
Frequently asked questions
How do you get this dish right?
- Keep the vegetables submerged throughout simmering; exposed pieces dry out and can colour the broth unevenly.
- Pass the mushroom soaking liquid through a fine filter or cheesecloth. Grit settles at the bottom and quickly clouds a clear soup.
- Stir in the kvass once the broth is hot, then take it off the heat. Boiling dulls its fresh acidity.
How long does this dish keep?
Keeps for 3 days refrigerated. Reheat gently without boiling. Freeze for up to 3 months and thaw in the fridge.
