A traditional Polish soup which is definitely an inseparable part of the dinner on Christmas Eve.
I serve it with mini meat dumplings (the recipe for them is here: Meat Dumplings). It’s so delicious!😋
- 1kg beetroots
- ½ celery
- 1 whole leek
- 2 onions
- 3 sour apples
- 5 tbsp wine vinegar/apple cider vinegar
- salt, pepper, 2 garlic cloves
- Cut beetroots in two and place them in a big pot with cold water. The water shouldn’t overreach the beetroot halves.
- Crisp up onions in whole in the oven preheated to 200°C until golden brown.
- Add leek, celery and the onions. Bring to boil.
- When the soup begins to boil, add wine vinegar/apple cider vinegar and turn the heat off after a while. Simmer until the beetroots become softer. At the end of the cooking add the pepper and the garlic cloves (don’t do that before – the two ingredients could cause bitterness).
- After removing the pot from the burner, put apple quarters into the soup.
- Leave overnight or even two.
- I percolate the liquid through a strainer in order to getr id of everything I do not need anymore. (Sometimes I add a bit of broth but this step is totally optional.)
- Then I heat up the soup and serve it with uszka (little meat duplings).