This dish is full of flavor and cannot be compared to ordinary borscht. The variety of ingredients used to prepare it makes it not only healthy but also nutritious. To prepare Christmas Eve acid you need:
- 1 kg of white sauerkraut,
- 100 g millet,
- 100 g dried mushrooms,
- 2 large heads of white onion,
- 2 kg of potatoes,
- 30 ml cold pressed linseed oil,
- 4 liters of water,
- a tablespoon of table salt.
The products used to prepare it are simple and widely available. Thanks to this, almost anyone could prepare this soup. Traditionally, before the war, it was served with potatoes, which made it even more filling.
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Start preparing Christmas Eve sourdough the day before from pouring a large amount of water over the mushrooms (approx. 750 ml). The next day, cook them until soft, strain (reserve the broth) and cut into strips. Rinse the sauerkraut in 4 liters of waterleave the so-called sour water and ⅓ sauerkraut. They cook it for half an hour. After this time, add the groats and cook until soft. Add mushrooms cut into stripssalt and part of the mushroom broth (depending on your taste – you can even add all of it). Bring everything to a boil. Serve Christmas Eve sour cream with separately cooked potatoes, onion garnish and linseed oil.
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