In Poland, Christmas Eve Supper, Wigilia is the most important celebration of Christmas and the day of the main feast. Tradition calls for 12 meat-free courses cooked for this special evening and only once a year. I’m happy to announce that I've been invited to speak about Polish Christmas Traditions at the meeting organized by Kensington Chelsea Woman's Club - International Women in London.  I’m going to take our guest on a fascinating journey through the culinary tradition and traditional Christmas flavours of Poland. More about the event and menu here...

Classic beetroot soup served at Christmas Eve in our house is made with a vegetable stock, mushrooms and beetroot fermented juice called beet kvass. Sour, a bit tangy and very light beetroot bullion doesn't contain chopped beetroots or sour cream. It always comes with ear-shaped dumplings called sometimes little dumplings, filled with mushrooms paste. Ruby-coloured cleared borscht is like a meatless red consommé – clear, aromatic and very elegant which makes a perfect match with heavy meals eaten at dinner. Served as a first dish always almost hot, warms up and prepares your stomach for a real Christmas feast. Find the recipe here..

Beetroot soured juice, also called beet kvass is naturally fermented liquid, slightly sweet, salty and tangy, a little earthy. This very nutritious and health-boosting drink is famous for its cleansing properties. Beet kvass is also the main ingredient of red borscht (in Polish barszcz) – traditional Polish soup served at Christmas Eve's Supper. Easy to make at home red beet kvass calls only for firm beetroots, salt and water, however requires a bit of patience because the fermentation process lasts at least one week. Natural, healthy and extremely delicious, free from sugar and preservatives red liquid makes barszcz the best Christmassy soup in the world. Find the recipe here...