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Barszcz_z_grzybami_i_jablkiem
Anna Lewandowska

Red borscht with apples

A clear Christmas borscht built on dried mushrooms and dried fruit, with half the beetroots cooked into the stock and half grated in at the end for colour, finished with apple and lemon juice.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Soup
Cuisine: Polish
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 handfuls of dried mushrooms e.g. porcini
  • 5 prunes
  • 3 dried pears
  • 3 dried apples
  • 2 1/2 kg beetroots
  • 2 onions
  • 1 garlic clove
  • 1 teaspoon olive oil
  • 1 l apple juice
  • half a lemon juiced
  • a pinch of sea salt
  • a few black peppercorns
  • 3-4 allspice berries
  • a pinch of thyme
  • a pinch of marjoram
  • 3 bay leaves

Method
 

  1. Soak the dried mushrooms and the dried fruit in separate pots of water for a few hours.
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  2. Cook half the beetroots whole and unpeeled for about 1 hour.
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  3. Peel the other half, chop them finely and cook them with the mushrooms in their soaking water.
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  4. Add about 3 litres of water, then the soaked dried fruit.
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  5. Peel and finely chop the onions and garlic and fry them in olive oil, then add them to the pot and cook for 2 more hours.
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  6. Strain the soup through a fine sieve and pour it back into the pot.
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  7. Grate the beetroots cooked whole, add them to the borscht and bring it back to a simmer.
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  8. Pour in the apple juice and lemon juice, add the spices and cook for half an hour, keeping the pot below a boil.
    Barszcz_z_grzybami_i_jablkiem

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.