WIGILIA BORSCH - BARSZCZ WIGILIJNY
First, about 8 - 7 days before
FIRST ITEM : sour, fermented beetroot juice
~ 1 kg of fresh sweet beetroots
~ 3 litres of lukewarm pre-boiled water
~ 1 small bulb of garlic
~ 1 small carrot
~ 30 g of horseradish
~ 1 teasp of parsley flakes
~ 1 teasp of ground cumin
~ 3 teasps of salt
~ 1 teasp of sugar
~ 1 crust of rye bread
- Peel and cut the beetroots
into thin slices. Slice garlic and carrot.
- Put all the ingredients
into a large glass or earthenware jar and cover completely with lukewarm
- Place a crust or slice
of whole-meal (rye) bread on top to hasten the process of fermentation.
- Leave container open or
cover with gauze and keep it in warm place.
- After 5 - 6 days carefully
remove the surface foam and strain the clear red juice. Pour the juice
into clean screw-cap bottles and store in cold place.
SECOND ITEM : mushroom
~ 100 g of mushrooms
~ 2 - 3 cups of water
- Wash and soak mushrooms
- Boil with up to 3 cups of
water, and strain.
(discarded mushrooms could be used for making "uszka")
THIRD ITEM : beetroot
~ 6 fresh beetroots
~ 1 onion
~ 1/2 teasp of parsley flakes
~ 10 grains of black pepper
~ 2 grains of allspice
~ small bay leaf
- Peel and thinly slice beetroots.
Put them in a pot. Add vegetables cut into small pieces and all other
- Fill the pot with
water and boil until beetroots become cooked and soft.
- Pour the stock through sieve
into a large cooking pot.
TO MAKE THE SOUP
~ ALL beetroot stock
~ ALL mushroom stock
~ sour beetroot juice - as
~ glass of dry red wine
~ salt, pepper, sugar
~ 1 raw beetroot, grated to a pulp
~ crushed garlic
~ sour cream
- Add all the mushroom stock
to beetroot stock in the cooking pot and mix the two liquids together.
- Then add the sour fermented
beetroot juice in proportions : 1/4 of sour juice to 3/4 of mixed stock.
E.g. 1 litre of sour juice for 3 litres of mixed stock (Result = 4 litres
- Heat the borsch until
it starts to boil, but no more. Switch off heat.
- Add a glass of red wine.
- Flavour borsch to your
taste, carefully with salt, pepper and a little sugar. If too sour,
add a bit more sugar.
- If not sour enough, add
some more red wine (or lemon juice) but never vinegar.
- Add the juice of fresh
beetroot grated to a pulp, or pour the borsch through sieve with
grated raw beetroot in it. Now the colour should be rich red.
- During wigilia, heat the
borsch and, not earlier than 15 minutes before serving, add crushed
- Serve hot. Sour cream
can be added individually, if desired.
The traditional addition
to Wigilia borsch are dumplings with mushroom filling called
"uszka" ("little ears"). They are similar
to italian tortelinni or ravioli.
To save time, instead of
making"uszka" you may buy prepackaged tortelinni.
They are not as good as uszka but will save you a lot of work. In any
case, below is the recipe for uszka: