 As well as the thick <unk> described above , Polish cuisine offers a ruby @-@ colored beetroot bouillon known as barszcz <unk> <unk> , or clear red borscht . It is made by combining strained meat @-@ and @-@ vegetable stock with wild mushroom broth and beet sour . In some versions , smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice , dill pickle brine , or dry red wine . It may be served either in a soup bowl or – especially at dinner parties – as a hot beverage in a twin @-@ handled cup , with a croquette or a filled pastry on the side . Unlike other types of borscht , it is not whitened with sour cream . <unk> <unk> , or Christmas Eve borscht , is a variant of the clear borscht that is traditionally served during the Polish Christmas Eve supper . In this version , meat stock is either omitted or replaced with fish broth , usually made by boiling the heads cut off from fish used in other Christmas Eve dishes . The mushrooms used for cooking the mushroom broth are reserved for uszka ( small filled dumplings ) , which are then served with the borscht . 
