Home > Soup > Festival and Holidays > Christmas Eve - Beet Soup with Ravioli
(Barszcz Czerwony Z Uszkami)

Christmas Eve - Beet Soup with Ravioli
(Barszcz Czerwony Z Uszkami)



2.5 oz (70 g) dried mushrooms
2 lb (900 g) beets
2 onions
Salt and pepper

Mushroom-filled ravioli

˝ onion
1 tbsp breadcrumbs
2 eggs
Salt and pepper
1⅓ cups (150 g) flour


1.   In advance, soak the dried mushrooms in cold water for about 2 hours, then cook them in the same water until they turn soft, and drain, keeping the liquid and the mushrooms.

2.   Prepare the ravioli: Make the filling by lightly frying the chopped onion. Add the finely diced mushrooms and breadcrumbs to the onion and fry for 3–5 minutes. After the filling cools down, beat in one egg and add salt and pepper to taste. To make the dough: Combine the flour and second egg and knead, adding a bit of water if the dough is too tough. Roll out the dough into a thin sheet and cut it into 2 x 2 inch (5 x 5 cm) squares.

3.   Place filling by teaspoonfuls in the center of the dough, then fold the dough diagonally to make a triangle, sealing the edges. Then join the three corners and pinch them. Set the ravioli aside and make the soup.

4.   Peel the beets and grate or dice them. Put the beets along with the chopped onion, dried herbs, salt, and pepper, into a pot with cold water and cook on medium heat until it boils. Drain and only retain the liquid. Mix the beet water with the broth from the previously cooked mushrooms, add in some sugar, salt and cook until it boils.

5.   In a separate pot, cook the ravioli on medium heat until they float to the top, then take them out, place them in the beet soup, and serve. 

Christmas Eve dishes in Poland do not include any meat, so the ravioli filling is made with just mushrooms. On other occasions, however, cooked ground beef is added to the filling.

Related food category: