Christmas Eve Beet Soup with Mushroom Tortellini (Barszcz Czysty) Recipe

Open the cans of beets and pour them into a large pot with the liquid. Add the stock, bay leaves and allspice and boil for 30 minutes on medium heat.
900 ml Vegetable stock, 2 cans sliced canned beets, 3 dry Bay leaves, ¼ tsp Allspice
While the soup is cooking, cook the tortellini according to package instructions. Once ready, strain and set aside until you’re ready to serve.
300 g mushroom tortellini
Next, peel and press the garlic into the pot and cook for another 10 minutes.
2 garlic cloves
Strain the soup to remove the vegetables and herbs. Pour the clear liquid back into the pot.
Next, add vinegar, salt and pepper.
1 tbsp white vinegar, ¼ tsp salt, ¼ tsp pepper
Remove from heat and stir in ½ the bottle (or 150ml) of concentrate continuing to stir.
150 ml red borscht concentrate
Add sugar as desired.
¼ tsp sugar
Serve in a bowl over the cooked tortellini.