Christmas Eve borsch with “little ears” (full of gluten)

Practically once a year a cook something I don’t eat at all. Of course Borsch is perfect for me but little ear have to be my dream beacause of my autoimmune disorder. When I was a child I loved to it this, my mother always used to cook it for Christmas Eve! Later she taught me how to do it and now I cook fo my children. One day my daughter will be taught this tradition!

 


Fermented beet juice:

  • 1,5kg beetroots (peeled)
  • 7 garlic cloves
  • 5 bay leaves
  • 1 tsp wholegrain black peper
  • 5 grains allspice
  • 3 tsp water of fermented cucumbers juice (for gluten free option)
  • 40g iodine free salt + 1500g filtered water


sterilised jar with lid, capacity 2,25l


Vegetable broth:

  • 5 carrots
  • 2 parsnips
  • 1 onion
  • 2 garlic cloves
  • 1 sweet potato
  • 5 potatoes
  • a bunch of parsley
  • 3 bay leaves
  • 3 grains allspice
  • 1 tsp wholegrain black pepper
  • 2000g filtered water



Beet soup:

  • 1000ml fermented beet juice
  • 1,5 kg beetroots (peeled)
  • 2000g vegetable broth
  • 1,5 tsp iodine free salt
  • 1/3 tsp ground black pepper
  • 2 tsp apple cider vine8gar
  • 2 tbsp dried marjoram


Little ears:

  • 270g flour (type 500)
  • 15g olive oil
  • 150g very warm water

Filling:

  • 1 onion (120g)
  • 1 tbsp extra virgin coconut oil
  • 1kg champignons
  • 1l jar dried wild mushrooms (about 130g)
  • 2 tbsp iodine free salt
  • 1 tbsp ground black pepper


Instructions:

Fermented beet juice

It will take you about five days.

Sterilise the jar. Bring water with salt to boil and let it cool. Peel beetroots and put  ingredients to the jar in order: garlic cloves, pepper, allspice, bay leaves then beets and pour with cooled salty water. Cover with gauze and secure with a rubber band but don’t close the jar, let it breathe. Set aside in dry and dark place to let it start the ferment process. Remember to look into the jar every day and remove foam and spices that reach the top with a plastic or wooden spoon. For the first three days the foam will be abundant. On the fifth day it should stop foaming and start smell beautiful! Then your fermented juice is ready. You can use it or hide closed jar in the fridge to wait until Christmas :). Fermented beets may of course be used to prepare a dinner salad.

Beet Soup

When Christmas comes, it’s the time to cook a beet soup. First cook a vegetable broth. Throw out spices and pick cooked vegetables to use in a traditional polish vegetable salad with cashew mayonnaise. Add about 500g filtered water to your broth and put 1,5kg beetroots into the pot. Whet you bring it to boil, add fermented beetroot juice. Keep cooking over a small heat covered with lid until beets become tender.

Strain the beet soup and close in 1l jars when hot. Cooked beets grate finely and mix with 2 tbsp of grated horseradish and give some carnivorous people as a present or use the way you like.

Little ears

To prepare filling cook mushrooms in a water and strain. Clean champignons and cut in 5mm slices. Peel one onion, dice and put into a large frying pan with hot coconut oil. Saute until golden, then add mushrooms, champignons and spices. Simmer until water completely evaporates. When it cools, grind coarsely in a food processor.

Knead the dough,  roll it out thinly and cut 5cm x 5cm squares with sharp knife. Put one teaspoon of filling on each square. Using hands, bend square in half to obtain triangle and close the filling inside with finger tips. To obtain a little ear, connect two opposite corners of the triangle together. Cook small mushroom dumplings in salted water for 3 minutes after they reach surface. After collecting them in the flat bowl, grease with liquid oil. I usully let them cool for a while and use avocado oil beacuse of it’s neutral taste.

Serve hot in Christmas Eve!

Enjoy your meal!



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  1. Pingback: Traditional Polish salad with cashew mayonnaise (vegan, egg free, trans fat free) - vitaminove.com

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