The 12 Dishes of Polish Christmas: Red Borscht

Find all 12 dishes of Polish Christmas here: http://culture.pl/en/article/the-12-dishes-of-polish-christmas

Christmas Eve dinner often starts with a beetroot soup (red borscht) - probably the most popular soup for that day. The Christmas version varies from the common one. Christmas bortsch requires a sour base ('zakwas') which is to be made a few days in advance.

Ingredients for our Christmas red borscht recipe:

For the beetroot kvass:
- 1.5kg red beets
- 30g sea salt
- 4 cloves garlic
- 1 teaspoon wholegrain black pepper
- 1 slice sourdough bread
- 2-3 litres warm mineral water

For the soup:
- 1.5kg red beets
- 20g dried forest mushrooms
- 3 carrots
- 2 parsnips
- 1 leek, white part
- ½ celery root
- leftover bay leaf from the kvass
- 1 tablespoon dried marjoram
- 400ml beetroot kvass
- 3 litres water
- salt, sugar and black pepper to taste

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