Christmas Eve Borscht
A special version of borscht traditionally served during Ukrainian Christmas Eve celebrations. This rich and hearty soup is made with mushrooms and served with kutia.
Ingredients
- 1 kg beets, peeled and grated
- 500g dried mushrooms
- 2 large onions, diced
- 3 carrots, grated
- 1 small cabbage, shredded
- 4 potatoes, cubed
- 3 cloves garlic, minced
- 2 bay leaves
- Vegetable oil
- Salt and pepper to taste
- Kutia for serving
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Soak dried mushrooms overnight
All Steps
Soak dried mushrooms overnight
Prepare mushroom broth
Sauté onions and carrots
Add beets and cook until tender
Add cabbage and potatoes
Season with garlic and bay leaves
Serve with kutia on the side
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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