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Recipe Detail Page
Red Drinking Borscht
Holiday 2015
A vegetable-based consommé-style soup called Barszca Czerwony is a Polish borscht that is also referred to as clear or red borscht. This beautiful crimson strained and drink able version of borscht is often enjoyed on Christmas Eve.
Makes 9 cups (2.25 L) for 12 starter servings
6 medium-size beets with their tops
2 carrots
1 onion
1 white potato
1 celery stalk
½ Granny Smith apple, peeled
4 garlic cloves
11 to 12 cups (2.75 to 3 L) vegetable broth
½ cup (125 mL) freshly chopped dill
3 tbsp (45 mL) freshly squeezed lemon juice
1 tbsp (15 mL) white vinegar
10 allspice berries
3 bay leaves
12 dill sprigs for garnish
1. Trim beet tops and coarsely chop. Wearing gloves, peel beets, then dice. Place beets and tops in large deep pot. Finely chop carrots, onion, potato, celery, apple and garlic. Add to pot along with remaining ingredients except garnish.
2. Bring to a simmer over medium-high heat. Reduce heat to medium. Gently simmer for 1½ to 2 hours until vegetables soften. Adjust heat as needed so mixture doesn’t vigorously boil; otherwise it will lose its bright colour. Let cool. Strain through fine-mesh sieve. If mak ing ahead, let cool completely. Will keep well, covered and refrigerated for 3 days or frozen for at least 1 month. Before serving, gently reheat over medium heat. Pour into teacups. Garnish each with a dill sprig.
Makes 9 cups (2.25 L) for 12 starter servings
