Red Borscht With Porcini Mushroom Pierogies


From my fractional polish heritage, I was so lucky to have been included in my sister in laws family Christmas Eve tradition.

Once horrified by the memories of beet soup with homogonized milk, that puce nightmare was no comparison to the hard work and detail which had been presented before us to gobble up.

The bright colour and warmth of this simple, smooth broth sets the perfect stage for the celebration ahead. Borscht is may be peasant food, but like it’s counterparts, it is pure comfort. Served as the first course during the Christmas Eve feast with miniature mushroom filled pierogi packages called uszka, this wonderful tradition becomes the delight of the Holiday table.
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