No one needs convincing that Christmas is an extraordinary time. We usually spend it with family and friends, typically around a lavishly set table. Tradition dictates that there should be 12 dishes at Christmas Eve dinner, but experience shows that every year it becomes harder to find ideas for something original, especially when so many people give up gluten, which is a staple in Polish cuisine.
To prepare for every eventuality while staying true to tradition, we have put together ideas for 12 Christmas Eve dishes, including 4 recipes for traditional gluten-free Christmas Eve dishes. It doesn't have to be fancy to be tasty and healthy. With us, you will prepare delicious meals that even the most finicky guest won't resist. And you can be sure you are choosing the highest quality products.
TABLE OF CONTENTS:
- Christmas Eve mushroom soup with dried mushrooms.
- Cabbage with peas (Kapusta z grochem) – Christmas version.
- Christmas Eve groats with prunes.
- Mushroom soup with noodles for the Christmas Eve table.
Christmas Eve mushroom soup with dried mushrooms
Quick and simple to prepare, thanks to its wonderful aroma, this Christmas Eve mushroom soup will put guests in a festive mood and will also be enjoyed by those who do not avoid gluten. It can be an alternative to the typical red borscht with dumplings (uszka) if you are looking for a change. However, nothing stops you from serving both dishes at dinner. We are curious which one you will like more :)
INGREDIENTS:
- Dried mushrooms
- Roasted buckwheat groats
- Potatoes
- Cold-pressed rapeseed oil
- Fresh onion
- Dried onion
- White borscht (powdered or liquid starter)
- Sour cream
- Vigora vegetable seasoning
- Bay leaf
- Allspice
- Salt
- Pepper
PREPARATION:
Thoroughly rinse the dried mushrooms, then cover them with water, add the Vigora seasoning, and cook to make a broth.
When the water starts boiling, add a handful of roasted buckwheat groats to the pot. The grains are meant to overcook and "disappear" to thicken the soup.
Next, add the spices: bay leaf, allspice, and salt to taste.
After an hour of cooking, strain out the mushrooms, which can then be used as a filling for uszka or pierogi (we will share a filling recipe in a separate post). Add the white borscht mix to the broth, cook, and set aside to let the flavors develop. Finally, stir in the sour cream.
In a second pot, boil the potatoes. After draining, place them on a platter and add the topping.
To prepare the topping, sauté sliced onions in a pan with salt and pepper. When the onions are translucent, add two generous handfuls of dried onion (which saves many tears) and leave covered so the dried vegetables absorb the moisture and oil.
Serve the soup in deep bowls, and everyone can add the topped potatoes from the platter as they like.
Cabbage with peas – Christmas version
A traditional Christmas Eve dinner wouldn't be complete without cabbage with peas. This is an Old Polish holiday dish that combines the slightly sour taste of sauerkraut with gently salted peas. Yum! Since it stores perfectly in the fridge (up to a week!), you can successfully prepare it ahead of time to avoid pre-holiday chaos in the kitchen. It is also suitable for freezing, so you don't have to worry about waste.
INGREDIENTS:
- Sauerkraut - 1 kg
- Split peas - 0.6 kg
- Potatoes - approx. 4-5
- Fresh onion - 1 piece
- Salt
- Black pepper
- Herbal pepper
- Ground cumin or seeds
- Majoram
- Vigora vegetable seasoning
- Cold-pressed rapeseed oil
- Dried onion
PREPARATION:
Rinse the peas and soak them in water overnight. In the morning, drain the remaining water, rinse, add fresh water, salt, and cook until a thick yellow mass is formed. Remember to stir frequently as peas burn easily.
Rinse the sauerkraut and cook until soft.
Mash previously boiled potatoes (in lightly salted water), then mix all three main ingredients in a large pot. Salt to taste, add black and herbal pepper, and the remaining spices.
Heat cold-pressed rapeseed oil in a pan and add diced fresh onion. Fry until golden. At the end, add two handfuls of dried onion and cover until it absorbs the oil and moisture. Add this topping to the pot with the cabbage and mix thoroughly.
If vegetarian dishes only grace your table on Christmas Eve, after dinner, you can add diced sausage sautéed with pressed garlic. And voila! You have a new holiday dish!
Christmas Eve groats with prunes
In any traditional home, dried fruits and nuts (bakalie) are a must for the holidays! However, if you are not a fan of kutia, we have a recipe that we believe works perfectly as a substitute. This incredibly simple dish is a sweet accent on the Christmas Eve table, even though it is not a dessert. Thanks to the groats and nuts, Christmas Eve groats with prunes is healthy, and the fiber in the dried fruits will ensure the dinner doesn't negatively impact your digestive system. A perfect end to a family meal. Enjoy!
INGREDIENTS:
- Barley groats - 300 g
- Dried Prunes - 150 g
- Vanilla sugar
- Honey
- Cinnamon
- Walnuts
- Salt
PREPARATION:
Rinse the prunes several times, then cover with boiled water and set aside to soak, preferably overnight.
Bring water to a boil in a pot, add salt and the groats. Cook covered. Optionally, you can add some of the water from the soaked prunes. When the groats are almost ready, add the halved prunes to the pot and stir frequently to prevent burning.
When the groats have absorbed all the water, add the honey and vanilla sugar. Finally, throw in a handful of chopped walnuts, and it's ready.
Best served sprinkled with cinnamon.
Mushroom soup with noodles for the Christmas Eve table
There are a few things that are mandatory in every Polish home for the holidays. These are, of course, the wafer (opłatek), hay under the tablecloth, carp, and... dried mushrooms. Absolutely! Since autumn was very generous this year and brought crowds to the forests, we decided to share another version of Christmas Eve mushroom soup to ensure none of the harvest goes to waste. Be sure to let us know which version you prefer. We still can't decide ourselves! :)
INGREDIENTS:
- Dried mushrooms
- Dried vegetables
- Organic vegetable bouillon cube
- Gluten-free noodles or regular noodles
- Pepper
- Salt
- Butter
- Sour cream for serving
PREPARATION:
Rinse the mushrooms, then cover them with fresh water, add salt and pepper, and place on the heat. Cook until the mushrooms are soft and the broth is aromatic.
In a second pot, add the dried vegetables, cover with water, and add the bouillon cube. Cook the broth on low heat for a long time.
Next, mix both broths together and strain so the liquid has a clear consistency. Do not throw away the mushrooms, as they can be used as an addition to other Christmas Eve dishes.
Cook the gluten-free noodles according to the package instructions. You can, of course, use regular noodles – like fusilli or elbows. After draining, add them to the pot with the broth.
Once the soup is in the bowl, add a tablespoon of sour cream, and it's ready.
We encourage you to check out more ideas for Christmas Eve dishes in the second part of our Proposal for 12 Christmas Eve table dishes.
