Red Borscht with Apples

Today I’ve prepared one more recipe for a Christmas must have. If you can’t imagine Christmas Eve without borscht, then this is just the right option for you! This dish combines beetroots with apples which are perfect for bringing out the taste of beets. It’s also worth mentioning that you can get these essential Polish products in any grocery shop, even the smallest one. And one last tip for you: the recipe is great not only for Christmas 😉

Preparation:

I put the mushrooms and dried fruit into separate pots and soaked them in water for a few hours. I cooked half the beets (not peeled) for about 1 hour. In the meantime I peeled the other half, finely chopped them and cooked with mushrooms (in the same water). I added about 3 litres of water and then added the dried fruit. I peeled the onion and the garlic, chopped them finely and fried on a pan in olive oil. Then I put them to the borscht and cooked the soup for 2 more hours. I drained off the soup and poured it again to the pot. Next, I grated the other half of the beets, added them to the borscht and boiled it. At the end I poured in the apple juice, lemon juice, added the spices and cooked the soup for half an hour.