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Christmas Eve with Magda Gessler Recipe for red borscht: 3 kg of beets, half a celery root, parsley root, 2 leeks, 2 large onions, 4 sour, Polish apples, 5 tablespoons vinegar, 2 cloves of garlic, salt, pepper, allspice, bay leaf, dried mushrooms (porcini mushrooms). If we prepare Christmas Eve borscht from 3 kg of beets, we bake half of them in the oven in their skins, and cut or grate the other half. Add the celery root divided into quarters, 2 white onions, 6 parsley roots. Pour good tap water or mineral water without gas, which should be enough to cover the vegetables - no more, no less. The broth for the red borscht must boil. When it does this for the first time, we add Polish oak vinegar, a few globules of allspice and black pepper, cloves and sugar. The beets in the broth should soften. Then we pour the broth into a pot with grated beets taken out of the oven. We cook the broth for Christmas Eve borscht on low heat, but do not bring it to a boil. We pour in 0.5 litres of broth from ripe boletus mushrooms. Then we top it all up with a few cloves of Polish garlic, onions baked in the oven and skins of sour Polish apples. We leave it for the whole night.