Carp Soup, Borscht, Mushroom Soup - Recipes for the Perfect Christmas Eve Soups

In most homes, the first Christmas Eve dish is soup. And while red borscht is among the most popular, other delicacies are also served. Fish, mushroom or lentil soup are also very popular and present. Here are some recipes.

Carp Soup

It has become customary that the symbol of the Christmas Eve menu is carp, but let's not limit ourselves to only fried fish or served in jelly. The carp can also be used to make soup. After gutting the fish, keep its head (but remove the gills and eyes) and tail - they are useful for soup. Boil a litre of water with a large carrot, a piece of leek, a small parsley root and a medium onion. Add a bay leaf and 3 balls of allspice. Cook over medium heat, covered, until the carrots soften. Then add washed fish parts and cook for 40-50 minutes. Fish out the fish and vegetables with a strainer. Dice the carrots and throw them into the soup. Season with salt and pepper to taste and serve with flat noodles or pasta.

Borscht

There is a Polish saying that something is cheap like borscht, but in reality it is a royal soup, although in fact the ingredients for it do not cost a fortune. Prepare 1.5 kg of beets, a medium carrot, 2 cloves of garlic, a medium onion. Put washed, peeled and thinly sliced beets into a pot and pour 2 litres of cold water. Put on medium heat and cook covered. Meanwhile, peel the carrots and onions and also place them in the pot. Slice the garlic and add it to the soup along with a handful of marjoram, 2 bay leaves and 5 grains of allspice. When the vegetables are soft, add salt, pepper and 3-4 tablespoons of balsamic vinegar to taste. Cook on low heat for 30 minutes, serve with ravioli with mushroom or cheese filling.

Mushroom Soup

Frozen or dried mushrooms can be used for mushroom soup. Virtually all forest mushrooms will be suitable, but the best will be blackheads, chanterelles and boletes. We can also mix several types of mushrooms.
Boil 2 litres of water with a large sliced carrot, 5 grains of allspice and 2 bay leaves. All you need is 50 g of dried mushrooms or a 500-600 g packet of frozen ones. If you are preparing soup from dried mushrooms, pour boiling water over them the day before. First, fry frozen mushrooms with onions.
When the water in the pot is boiling, add the mushrooms. Cook covered for another 40 minutes on low heat. Season with salt and pepper. Serve with noodles or pasta.
Bon appétit!