Barszcz Czerwony

Barszcz Czerwony is a traditional Polish beet-based soup often served with small mushroom-filled dumplings called uszka, making it a cherished part of festive meals.

Ingredients

For the Soup:

• 3 tbsp carrots, roughly chopped
• 1 tbsp parsnip, roughly chopped
• 1 tbsp leek, roughly chopped
• 1 tbsp white onion, roughly chopped
• 1 cup dried porcini mushrooms
• 2 tbsp bay leaves
• 4 tbsp whole allspice
• 5 tbsp beets, peeled and sliced
• 1 tbsp apple, sliced with skin
• 3 tbsp garlic cloves, peeled
• 2 tbsp white vinegar (divided)
• 1 tbsp lemon juice
• 2 tsp sugar
• 1 tbsp salt and pepper to taste

For the Uszka (Dumplings):

• ½ oz dried porcini mushrooms
• ½ tbsp medium onion, finely chopped
• ¼ lb button mushrooms, finely chopped
• 1 tbsp butter
• 1 tsp dried thyme
• 1 tbsp salt and pepper to taste (divided as needed)
• 1¼ cups flour
• ¼ tsp salt
• ½ tbsp oil
• ½ cup hot water

Instructions

For the Soup:

1. Place dry mushrooms in a bowl and cover with hot boiling water. Soak for 5 minutes.
2. Meanwhile, wash, peel, and cut the carrot, parsnip, leek, and onion into chunks.
3. In a large pot, add these vegetables, the soaked mushrooms, and about 10 cups of water. Add 1 tbsp salt, bay leaves, and allspice. Boil uncovered for 30 minutes.
4. Add beets, garlic, apple, more salt if needed, sugar, 1 tbsp vinegar, and lemon juice. Simmer uncovered for another 30 minutes.
5. When ready, add the remaining vinegar and adjust seasoning to taste. Strain out the vegetables and reserve the clear broth.

For the Uszka Filling:

1. Pour hot water over dried mushrooms and soak for 15 minutes. Chop into small pieces.
2. Melt butter in a frying pan over medium heat. Sauté onion and both types of mushrooms (soaked porcini and button). Season with salt, pepper, and thyme.
3. Reduce heat to low and cook, stirring occasionally. Add a splash of water if needed to prevent sticking. Remove from heat and cool.

For the Dough:

1. Mix flour and ¼ tsp salt in a medium bowl. Add oil.
2. Gradually pour in the hot water, mixing with a spoon.
3. Transfer to a lightly floured surface and knead until soft and smooth. Form a ball, cover with a cloth, and let rest 15 minutes.

Assembling the Uszka:

1. Divide dough into four parts. Roll each part very thin (1-2 mm).
2. Use a glass rim to cut out circles.
3. Place about ½ tsp mushroom filling in the center. Moisten one side of the dough circle with water and fold over, pressing edges together.
4. Connect both ends to form a ring. Keep covered with a cloth while you repeat with remaining dough and filling.

Cooking the Uszka:

1. Boil salted water in a pot. Gently drop in a few uszka at a time.
2. Stir gently to prevent sticking. Once they float, cook for 1 more minute.
3. Remove with a slotted spoon and place into soup bowls.

Serving:
Ladle hot Barszcz Czerwony over the cooked uszka and serve immediately.

Storage Instructions

Store the strained beet broth separately from the uszka. Keep both in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stovetop, and warm the uszka in simmering water before serving again.