The Beetroot Soup, the most popular one on Christmas Eve, opens the dinner. The beetroot soup on ordinary days differs from the Christmas version since the one used in Christmas uses a sour base that has to be prepared days in advance. The dish is composed of raw beets, peeled, sliced and fermented with or without garlic for four to five days, in water that has been boiled and then chilled. It is then mixed with other broths, such as dried wild mushroom broth and vegetable broth. The dish is traditionally served with ceps and onion dumplings.