Authentic Polish Beet Soup (Barszcz Wigilijny)

This beautifully red authentic Polish Beet Soup (Barszcz Wigilijiny) is a traditional soup for Christmas Eve dinner.

Borscht (Beet Soup) – Authentic Polish Recipe

Borscht – is one of my favorite and most popular Polish soups, known as Barszcz Wigilijny. It’s a traditional dish that is served on Christmas Eve. It’s made from beets, and it has a clean, almost see-through consistency. It is served in small bowls or mugs with small mushroom dumplings called uszka.

Growing up in Poland, Christmas Eve was always my favorite night of the year. The house would buzz with the kind of joyful chaos that only a Polish Wigilia dinner could bring. But for me, the heart of the evening was always the barszcz wigilijny. My grandmother would spend the entire day preparing this beautiful color of the beets soup, and the moment she ladled it into bowls, the whole family would fall silent, savoring the first spoonful of this traditional Polish soup.

I can still see her at the stove, stirring a large pot of simmering borscht. The aroma of fresh beets, bay leaves, and garlic cloves filled the air. She’d always let me help a little—peeling the raw beets until my hands were stained red, or dropping the allspice berries into the bubbling broth. Those small tasks felt monumental to a child, as if I were part of preserving something sacred.

Christmas Eve Borscht Soup, known as “barszcz wigilijny” in Polish, is a must dish on the festive Christmas Eve Supper table, also known as “Wigilia.” Traditionally composed of 12 dishes, this feast begins with the exquisite introduction of clear red Borscht. Served alongside delicate mushroom-filled pierogi, or “uszka,” this soup embodies the holiday spirit.

The Soul of a Polish Christmas

In our home, barszcz wigilijny was served as part of a meatless Polish Christmas Eve dinner. The soup itself was simple but deeply flavorful—a blend of vegetable broth, celery root, and wild mushrooms, all seasoned with just the right touch of black pepper. For that signature tang, my grandmother swore by a splash of apple cider vinegar, though she always kept white vinegar on hand as a backup.

She believed the secret to the perfect soup was balance. The sour taste of the beets had to be just right, complemented by a hint of sweetness from the carrots. “A dash of fresh lemon juice is what makes it special,” she’d say, squeezing it in with a practiced hand.

Once the soup was ready, she’d strain it into a pitcher to create a clear borscht, and we’d serve it with uszka dumplings filled with mushrooms. The dumplings were my favorite part—I’d sneak a few before dinner, only to be caught and scolded, laughing all the while.

Made by using beet kvass, a liquid derived from fermented beets, Christmas Eve Borscht is simple, has a clear consistency, and is vegetarian (traditionally, the Wiglia is Pestcarioan). Contrary to the everyday borscht, which incorporates chopped beetroot pieces, root vegetables, and potatoes ( called Ukrainian borscht)this festive rendition is a delicate and light soup of a broth consistency.

Now that I live far from Poland, making authentic borscht has become my way of bringing a piece of home to my own family. I still peel my fresh beets by hand, though I admit to using a food processor for the rest of the root vegetables. Some traditions evolve, but the essence remains.

I love the ritual of it—prepping the veggies, simmering them in a medium pot of veggie stock, and watching the soup turn that iconic ruby red. When it’s finally ready, I can’t resist tasting it straight from the pot. The flavor instantly takes me back to my grandmother’s kitchen, where the holidays always felt magical.

The Next Day Always Tastes Better

One of the things I’ve learned about barszcz wigilijny is that it’s even better the next day. My grandmother used to say the flavors needed time to “settle down” after all that excitement in the pot. On Christmas morning, we’d warm up the leftovers and pair them with thick slices of rye bread or buttery sourdough bread. Sometimes, she’d add a dollop of sour cream or sprinkle on some fresh dill—it was her way of dressing it up for round two.

Ingredients for Polish Red Borscht

The ingredients for authentic Polish Beet Soup (Barszcz Wigilijiny) are:

• Beets
• Broth
• Carrots
• Celery Root
• Parsnip
• Onion
• Garlic
• Parsley
• Majoram
• Oil

What Spices to Use in Authentic Polish Beet Soup (Barszcz Wigilijiny)

I use a few critical spices to make the borscht (although different cooks might use other spices). I also use some pantry staple condiments to make it very flavorful and gratifying. Here’s your list:

• Dill
• Dry marjoram
• Salt
• Bay leaves
• Pepper
• Apple cider vinegar

How To Make Authentic Polish Beetroot Borscht

Make a broth:
1: Peel, wash and chop your vegetables (beets, celery, onion, carrots, parsnip, celery root, and parsley)
2: Put your vegetables in a large pot, cover with water, and add the spices. Bring it to the boil, reduce the heat, and cook it on medium until the vegetables are soft.
3: When the soup is ready, add apple cider vinegar or beet kavas to preserve the beautiful color of the beets. Adjust the seasoning and strain the vegetables into another large pot. Serve with mushroom pierogi.

OTHER METHODS TO MAKE POLISH RED BORSCHT

This recipe uses ingredients that can you can easily find in any grocery store. However, if you live close to any Polish grocery store, you can get something called Beet Concentrate.

BORSCHT WITH BEET CONCENTRATE

Basically, the beet concentrate is concentrated borscht. It adds a lot of flavor to the soup, and when I have it on hand, I do add it to my recipe.

When you use the concentrate, remember that it is already salted, so you won’t need to add that much salt. Also, hold off the vinegar.

Experiment and see how much concentrate do you want to use. Start small and increase the amount to your liking and until the right amount of acidity and sweetness suits you. If needed, add vinegar, salt & pepper.

Using Beet Kavas

Using beet kavas is one of my favorite way of making borscht. I make beat kavass myself and buy it at the Polish store. Use the kavas instead of vinegar. Basically, beet kavas is a fermented beet juice, which is exceptionally yummy and a great probiotic.

If you want to use this method:

Make beet kvass from my recipe (that can be found here) 4 days prior to making your borscht.

Use the beet kavas after the soup is all cooked (you don’t want to cook the soup with the kavass because you are killing the probiotics; hence, you add it at the end)

Remember that beet kvass can be salty, so be careful with your salt until the end of the process.
You can also buy pickled beets at the grocery store and add the juice to the soup at the end, which works fine for many.

How to serve beet soup

Serving Borscht is an art in itself. Traditionally, it is presented in deep bowls, often accompanied by a dollop of sour cream or a sprinkle of fresh dill. Many Poles enjoy pairing Borscht with a side of hearty rye bread or uszka, small dumplings filled with mushrooms or meat.

Storage

To store borscht, let it cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4-5 days or freeze for up to 3 months. Reheat gently on the stove to preserve its vibrant flavor.

Making authentic Polish Beet Soup (Barszcz Wigilijiny) is more than cooking; it’s a connection to the past, a bridge to my family, and a celebration of Polish cuisine. Every bowl tells a story of holidays spent with loved ones, of lessons passed down through generations, and of a simple, delicious soup that never fails to bring comfort.

This Christmas, as I ladle my own version of barszcz wigilijny into bowls, I’ll think of my grandmother and her kitchen, the beautiful color of the beets, and the magic of a dish that turns a meal into a memory.

Enjoy!

MORE HOLIDAY RECIPES:

Homemade Whipped Cream

Beet Kavas

Hunter Stew (Bigos)

Hot Chocolate

Polish Cabbage Stew

Polish Mushroom Soup

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