Polish Christmas Eve Beet Soup

The Spruce Eats
Serves: 6 Save

Ingredients (12)

  • 3 1/2 pounds beets (peeled, rinsed and sliced)
  • 1 slice rye bread (with crust)
  • 1 pound beets (peeled, rinsed and sliced)
  • 1/2 pound vegetables (Polish soup vegetables: carrot, parsnip, celery root, leek, peeled, rinsed and sliced)
  • 2 teaspoons butter
  • 1 clove garlic (mashed with a little salt)
  • 2 cups beet sour
  • 1 dried mushroom (soak and reserve 1/4 cup strained liquid)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 teaspoon sugar (or to taste)
  • 1 tablespoon parsley (finely chopped)

Directions

Learn how to make this recipe at The Spruce Eats

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Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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