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A bowl of vibrant red Polish Borscht beet soup, garnished with a swirl of crème fraîche and fresh pea shoots.

Jessica Lewis’s Polish Borscht


  • Author: Chef Jessica Lewis

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.


Ingredients

Scale
  • 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

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.