Description
Traditional Polish Christmas Eve dishes.
Ingredients
Scale
- 500g carp fillet
- 1kg sauerkraut
- 200g dried mushrooms
- 500g potatoes
- 200ml beetroot juice
- 100g poppy seeds
- 100g honey
- 50g almonds
- 1L vegetable broth
- 2 onions
- 3 cloves garlic
- 2 bay leaves
- 5 allspice berries
- Salt and pepper to taste
Instructions
- Clean and slice the carp into portions.
- Soak dried mushrooms in warm water for 30 minutes.
- Boil potatoes until tender.
- Simmer sauerkraut with mushrooms and spices for 1 hour.
- Grind poppy seeds and mix with honey and almonds.
- Prepare beetroot soup by combining beetroot juice with broth.
- Serve all dishes together on Christmas Eve.
Notes
- Traditionally contains 12 dishes
- Meat is avoided on Christmas Eve
- Hay is placed under the tablecloth
- Dinner begins when first star appears
- Prep Time: 2 hours
- Cook Time: 3 hours
- Category: Holiday
- Method: Boiling/Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Polish Christmas Eve dinner, Wigilia dishes, traditional holiday food