Jessica Lewis’s Polish Borscht

Few dishes capture the heart of Eastern European holiday traditions quite like Polish borscht. This vibrant beet soup, known for its deep ruby color and earthy flavor, is a staple at Christmas Eve dinners and festive gatherings. Chef Jessica Lewis shares her take on this comforting classic, blending roasted garlic, fresh herbs, and porcini mushrooms into a silky, flavorful broth that warms you from the inside out.

Jessica Lewis’s Polish Borscht Recipe

This traditional beet soup is more than just a recipe—it’s a celebration of heritage and family. The combination of beets, potatoes, dill, parsley, and beet kvass creates a rich, tangy base, while a touch of lemon juice and honey balances the flavors beautifully. Finished with a garnish of crème fraîche, this borscht is both rustic and elegant, making it perfect for holiday tables or cozy winter nights.

Whether you’re honoring family traditions or discovering Christmas borscht for the first time, this recipe is a delicious way to bring a taste of Poland into your kitchen. It’s hearty, nourishing, and full of flavor—proof that simple ingredients can come together to create something truly special.

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Jessica Lewis’s Polish Borscht

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• Author: Chef Jessica Lewis

Print Recipe

Description

This vibrant holiday soup blends roasted beets, potatoes, herbs, and porcini mushrooms simmered in beet kvass and vegetable stock for a rich, earthy flavor. Finished with lemon, honey, and a garnish of crème fraîche, it’s a warming, festive dish perfect for winter gatherings.

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Ingredients

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• 8 large beets
• 2 large yukon potatoes
• ½ cup parsley
• ½ cup dill
• ½ cup dried porcini mushrooms
• 1 cup celery leaves
• 6 cloves roasted garlic
• 2 cup beet kvass
• 2 qt vegetable stock
• 1 tbsp lemon juice
• 1 tbsp honey
• Salt to taste

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Instructions

1. Peel beets and potatoes and cut into cubes.
2. Add beets and potatoes to cold vegetable stock and beet kvass, bring to a simmer and turn down, cook until tender for about thirty minutes.
3. Add rest of ingredients and blender until smooth.
4. Thin out with more heated vegetable stock if needed, season as necessary.
5. I like to add some celery salt at the end— and garnish with creme fraiche. YUM.

Recipe by Jessica Lewis
Photo by Brittany Spinelli

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