Polish Borscht

  • Recipe By
  • Published Apr 3rd
  • Ready In1h 15m
  • Servings10
  • Calories107
This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.

Polish Borscht Ingredients

The following are the ingredients needed to make delicious Polish Borscht for 10 servings:

  • 6 dried wild mushrooms
  • 8 medium beets, trimmed
  • 4 quarts water, or more as needed
  • 2 onions, chopped
  • 2 cloves garlic, halved
  • 10 whole allspice berries
  • 4 bay leaves
  • salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 1 lemon, juiced
  • 1 bunch fresh parsley, chopped (optional)

Polish Borscht Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In1h 15m

To cook Polish Borscht, you need about 15 minutes of preparation time. The time needed to cook this Polish Borscht is about 30 minutes , and you can serve your Polish Borscht within 1 hour 15 minutes . The following are the steps to cook Polish Borscht easily:

  1. 1 Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
  2. 2 While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
  3. 3 Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

Nutrition Facts

Per Serving: 107 calories; 7.1 grams of fat; 11.1 grams of carbohydrates; 1.9 grams of protein; 0 milligrams of cholesterol; 85 milligrams of sodium.

  1. Mar 24th 2020

    This is really bad. I scraped all my nice and good ingredients.

  2. Feb 11th 2020

    loved this borscht - made according to recipe and wouldn't change a thing

  3. Oct 22nd 2019


  4. Jan 8th 2019

    This was yummy in my tummy.