Barszcz Czerwony with Uszka Dumplings
Barszcz Czerwony with Uszka Dumplings
Embark on a culinary journey to Poland with this authentic Barszcz Czerwony recipe, a vibrant and deeply flavorful beetroot soup that’s a true national treasure. Often gracing holiday tables and everyday meals alike, this soup’s distinctive ruby hue and earthy sweetness come from slow-simmered beetroots and a crucial fermented beet kvass base. The tradition of serving it with delicate ‘uszka’ (little ears) dumplings, typically filled with savory mushrooms or minced meat, adds a delightful textural contrast and makes this dish a complete and comforting experience. Barszcz Czerwony is more than just a soup; it’s a taste of Polish heritage, a testament to simple ingredients transformed into something extraordinary. Perfect for those seeking hearty, traditional Eastern European flavors, this recipe invites you to immerse yourself in the rich culinary tapestry of Poland and create a dish that warms both body and soul.
- Preparation time
- 1 hr
- Cooking time
- 1 hr 30 min
- Total time
- 2 hrs 30 min
- Servings
- 6
Instructions
Make the Uszka (Dumplings)
- 1For the uszka dough: combine flour and salt in a large bowl. Make a well in the center and add the egg yolk and warm water. Mix until a cohesive dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- 2For the filling: sauté the finely chopped onion in butter until golden brown. In a bowl, combine the finely chopped soaked mushrooms, sautéed onion, black pepper, and salt to taste. Mix well.
- 3Roll out the rested dough thinly (about 1-2 mm thick) on a floured surface. Using a small round cutter (about 3-4 cm diameter), cut out circles. Place a tiny amount of mushroom filling in the center of each circle. Fold the dough circle in half to form a semicircle, pressing the edges to seal. Bring the two corners of the semicircle together and pinch them to create the 'uszka' shape.
- 4Place the formed uszka on a lightly floured baking sheet. You can freeze them at this stage for later use or cook them immediately.
Prepare the Barszcz
- 1In a large pot, combine the chopped beetroots, water, bay leaves, allspice berries, and black peppercorns. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until beetroots are tender.
- 2Strain most of the liquid from the beetroots into a clean pot. Reserve the cooked beetroots and vegetables for later.
- 3Add the beet kvass, carrots, parsley root, and leek to the strained liquid. Bring back to a simmer and cook for another 30 minutes, or until the vegetables are tender.
- 4While the soup simmers, roughly chop the reserved cooked beetroots and add them back into the soup pot. This adds more color and flavor.
- 5Season the barszcz with salt, sugar, and lemon juice to taste. The balance of sweet, sour, and salty is key. Simmer for another 5-10 minutes.
Cook the Uszka and Serve
- 1Bring a large pot of salted water to a rolling boil. Carefully add the uszka and cook for 2-3 minutes, or until they float to the surface and are cooked through. Drain well.
- 2Ladle the hot barszcz into bowls. Add a portion of cooked uszka to each bowl.
- 3Garnish with a dollop of sour cream (if using) and a sprinkle of fresh dill. Serve immediately.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 15 g
- Carbs
- 39 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 15 g |
| Carbs | 39 g |
Tips
- For a richer barszcz flavor, use good quality homemade or store-bought beet kvass. It’s the soul of the soup!
- Don't overcook the uszka; they should be tender but still hold their shape. They cook very quickly once they float.
- Taste and adjust seasoning frequently. The perfect balance of sour, sweet, and salty is crucial for an authentic Polish barszcz.
