---
title: "Christmas Eve Red Barszcz (Polish Beet Soup)"
url: /christmas-eve-red-barszcz-polish-beet-soup/
canonical_url: https://flowers-recipes.com/christmas-eve-red-barszcz-polish-beet-soup/
language: en
alternates:
  pl: https://flowerek.com/wigilijny-barszcz-czerwony/
  de: https://barbaras-kochbuch.de/roter-barszcz-zum-heiligabend/
  en: https://flowers-recipes.com/christmas-eve-red-barszcz-polish-beet-soup/
  x-default: https://flowers-recipes.com/christmas-eve-red-barszcz-polish-beet-soup/
published: "2010-12-03"
last_updated: "2010-12-03"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/soups/
related:
  - /brussels-sprouts-with-beets/
  - /ch-odnik-z-botwinki-cold-beet-greens-soup/
  - /bacon-wrapped-vegetables/
  - /urek/
categories:
  - Soups
  - Vegetables
  - "Holiday Dishes"
tags:
  - barszcz
  - beets
  - christmas
  - soup
rating:
  score: 10
  best: 10
  votes: 3
summary: "Red barszcz with uszka is the most important Christmas Eve dish. When the barszcz is ready, we sit down at the Christmas Eve table and feast."
---

# Christmas Eve Red Barszcz (Polish Beet Soup)

Red barszcz with uszka is the most important Christmas Eve dish. When the barszcz is ready, we sit down at the Christmas Eve table and feast.

**This page in other languages:** [Polski (pl)](https://flowerek.com/wigilijny-barszcz-czerwony.md) · [Deutsch (de)](https://barbaras-kochbuch.de/roter-barszcz-zum-heiligabend.md)

**Published:** December 3, 2010 · **Author:** Basia · **Rating:** 10/10 (3 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Soups](https://flowers-recipes.com/category/soups/)
- [Brussels Sprouts with Beets](https://flowers-recipes.com/brussels-sprouts-with-beets/) — Brussels sprouts with beets are perfect for Christmas. They look beautiful on a festive table and go with any kind of me
- [Chłodnik z Botwinki (Cold Beet Greens Soup)](https://flowers-recipes.com/ch-odnik-z-botwinki-cold-beet-greens-soup/) — This chłodnik is my idea of the perfect soup for a hot day. It's light, quick and delicate, and the color makes you want
- [Bacon-Wrapped Vegetables](https://flowers-recipes.com/bacon-wrapped-vegetables/) — Bacon-wrapped vegetables are an easy, delicious and inexpensive side dish, not just for the holidays but for everyday me
- [Żurek](https://flowers-recipes.com/urek/) — Żurek is a Polish Easter soup, but it's also great any day of the week. It tastes best made with a homemade sour rye sta

## Ingredients

- 3 beets
- 2 small carrots
- a piece of leek
- 1 parsley root
- 1 onion
- a piece of celery root
- 2 bay leaves
- 3 allspice berries
- 1-2 cloves garlic
- salt
- pepper
- lemon juice or vinegar
- marjoram
- optional: a piece of rib for a less traditional barszcz

## Instructions

Red barszcz with [uszka](https://flowers-recipes.com/uszka-polish-mushroom-dumplings/) (little dumplings, literally "little ears") is the most important dish of our Christmas Eve dinner at home. We cook it, or rather, when we spend the holidays all together, my mom cooks it shortly before serving, as the last dish. When the barszcz is ready, we sit down at the Christmas Eve table and feast.

barszcz with uszka

**Directions:**

Wash the carrot, celery root and parsley root and cut them into large pieces. Peel the onion and cut it into quarters. Peel the beets and cut them into 8 pieces.

To make the barszcz truly meatless for the fast, you can prepare it without meat. In that case, we simply skip it.

Place the meat together with the vegetables (except the beets) in a pot and cover with about 1 liter of cold water. Add the bay leaves and allspice, season lightly with salt and pepper, and cook until the meat and vegetables are slightly tender. Add the beets to the resulting broth and immediately add a little vinegar or lemon juice (about a tablespoon, more if you like). This way the barszcz will keep its pretty beet color. Keep cooking until the beets are tender, then take out all the vegetables along with the meat. Add the garlic and season with salt, pepper and marjoram. You can add even more lemon juice or vinegar. Cook for a little while longer and serve, for example, with [uszka](https://flowers-recipes.com/uszka-polish-mushroom-dumplings/).

Tips:

Optionally, you can add a pinch of sugar "for flavor."

I recommend adding the vinegar a little at a time so you don't "overdo it."

Enjoy!

---

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