Did you know that our Polish friends celebrate Christmas by remembering the 12 Apostles and preparing a 12-course menu for Christmas Eve in their honour? The starter is usually their famous beetroot soup, also known as borscht, a popular appetizer in Slavic countries.
Ingredients for 4 people:
- 2-3 beetroots
- 1 head onions
- 5 dkg fresh ginger
- 1 pc whole cumin
- 3 cloves garlic
- 1 pc carrots
- Small bunch of fresh dill
- 1 turnip
- zest of 1 lemon
- 200 g sour cream
- 20 pieces mushroom tortelloni
- 2 l beef stock
- Olive oil
- Salt
- Ground black pepper
Preparing the beetroot soup:
- Peel the beetroot and carrots, cut the beetroot into cubes and the carrots into rings.
- Fry the cumin in a little oil, then caramelise the finely chopped onion with the grated ginger and garlic.
- Add the beetroot and carrots, fry a little and add the stock. Season to taste with salt and pepper.
- Bring to the boil and simmer over a low heat until the vegetables are tender.
- Meanwhile, the fungal tortelloni cook in salted boiling water for 4-6 minutes, then rinse with cold water and drizzle with a little olive oil to prevent sticking.
- Mix the sour cream with a little salt, finely chopped fresh caporral and the grated zest of the lemon.
- Serve the finished soup with the mushroom tortelloni and a spoonful of dill and lemon sour cream.
Enjoy your meal!
