Old Polish Borscht With Ears - A Recipe With A Photo Step By Step

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Old Polish Borscht With Ears - A Recipe With A Photo Step By Step
Old Polish Borscht With Ears - A Recipe With A Photo Step By Step

The pride of Polish cuisine is the old Polish borscht with ears. It appeared in the 18th century. And they cook it on Christmas Eve (on a holy evening). He is lean.


For vegetable broth:

Water - 2 l

Beets - 3 pcs.

Bulb onions - 2 pcs.

Carrots - 1 pc.

Garlic - 4 cloves

Celery - 1 root

Parsley - 1 root

Leek - 1 stalk

Vegetable oil - 4 tablespoons

For mushroom broth:

Water - 1.5 l

Dry mushrooms - 1 cup (350 ml capacity)

Salt to taste

Pepper to taste

Sugar - 1 tsp

For ears:

Flour - 170 g

Water - 120 ml

Vegetable oil - 1.5 tbsp.

Salt - a pinch

For beet kvass:

Water - 2 l

Beets - 4 pcs.

Rye bread - 4 slices

Sugar - 1 tsp

  • 29 kcal
  • 1 h. 30 min.
  • 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Old Polish borscht with ears is the pride of Polish cuisine. It is usually cooked once a year, you can, of course, and more often, but according to tradition, this rich lean borscht is prepared in every Polish family for a lenten dinner on Christmas Eve, including 12 lean dishes. There are many recipes, as well as Ukrainian borscht. I want to introduce you to one of them. Borscht consists of three parts: beet kvass, vegetable broth and mushroom broth. But to prepare borscht, you need to prepare in advance, at least 5 days in advance, or better - 8-10.

To prepare old Polish borscht, we need the products listed in the list.

So let's get down to cooking.

First you need to make beet kvass. Cut the beets into thin slices, put in a jar, fill with water at room temperature. Add rye bread, sugar (to speed up fermentation). We put in a warm place, cover with gauze. We put the can in a plate, in case the kvass spills over the side.

After about 5-6 days, the kvass is ready. If kvass is poured into a bottle and refrigerated, it can be stored there for several months, but you can simply use it in borscht.

Let's start cooking vegetable broth: peel potatoes, 1 onion, carrots, celery, parsley, garlic and vegetable oil, send them to a saucepan. Fill with water and set to cook.

We clean the beets, chop coarsely and send them to cook with vegetables. Cook under a closed lid until vegetables are cooked.

Pass the second bow.

Soak dry mushrooms for 3 hours and send to cook until tender.

Then take out the mushrooms, cool and chop very finely.

We send the mushrooms to the pan, fry. Add sautéed onions to the mushrooms.

Let's start preparing the ears. Knead the dough from flour, water, vegetable oil and a pinch of salt. We leave it in a bowl, covered with foil for 30 minutes, so that it can rest.

The dough is ready.

Roll out the dough into a layer and cut into squares approximately 3.5 cm by 3.5 cm. Put the mushroom filling in the middle of each square and mold the ears obliquely. We connect two opposite ends together.

So we sculpt all the ears. We send them to cook.

Remove vegetables from vegetable broth and combine it with mushroom broth. Add beet kvass to taste, salt, pepper, add the remaining mushrooms.

Serving old Polish borscht with ears!

Enjoy your meal!

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