We’ve got ‘uszka’ from the last recipe, now we need clear red beet soup. For me that’s an irreplaceable combination. The one simply doesn’t exist without the other.


From what I remember, red beet soup was my grandfather’s domain on Christmas Eve. Not overly complicated, but the most important here is time and patience, and grandpa was always good with these two things. The final result was always amazing, combining sour and spicy tastes. Ideal to start the Christmas Eve dinner.


It was the grandfather who, as the head of the family, always opened the festive dinner. And he always started it with a round of Christmas wishes and sharing of the traditional Christmas Wafer with everyone. It’s those moments when everyone gathered around the table and shared a piece of the wafer with heartfelt wishes that make it unforgettable. And here I wish you all the best for the year ahead and more.


Bon appétit!

Ingredients

Serves 4

20g dried porcini mushrooms
1 tsp butter
1 tsp olive oil
1 onion, chopped
2 garlic cloves
1kg red beetroots
1 cooking apple
3 tbsp red wine vinegar
Juice of half lemon
2 tbsp sugar
2 bay leaves
4 allspice berries
Salt and freshly ground black pepper

Preparation

Place the mushrooms in a small saucepan, add 500ml water and simmer for about 20-30 minutes.


On a small frying pan, heat the olive oil and butter, add the onion and one chopped garlic clove and cook for about 3 minutes until soft. Add the onion and garlic to the simmering mushrooms together with bay leaf and allspice.


Peel the beets and the apple and roughly grate. (Beetroots dye skin red, so I always grate them in latex gloves). Place grated beets and apple in a large pan, add the mushrooms with the water they cooked in plus add additional 1.5 litre of water. Cover and bring to boil. Simmer for about 20-30minutes. At the end add the vinegar.


Leave the beet soup to cool, then season to taste with salt, sugar and pepper. Add one freshly minced garlic clove.


Set aside for an hour, or more so that the soup gets even more flavour.


To make traditional Christmas Eve red beet soup, before serving, pour the soup through a sieve to a clear pot (remember this is a clear beet soup, so you only need the liquid) and heat.


Serve with Uszka (Christmas Eve dumplings). (You can find the recipe for Christmas Eve dumplings here).


Serve hot.


Bon appétit!
Lena x

Christmas Eve red beet soup
Christmas Eve red beet soup




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