Polish
Barszcz czerwony z uszkami
A clear, ruby-red Polish beet soup served with tiny mushroom-filled dumplings. The barszcz is gently sharpened with beet zakwas and warmed with garlic, bay leaf, allspice, and marjoram.
Watch it madeTomasz Strzelczyk ODDASZFARTUCHA · 7:23
Ingredients
- Dried wild mushrooms, preferably porcini or Polish forest mushrooms25g
- Boiling water1 cup
- All-purpose flour120g, plus extra for dusting
- Hot water60ml
- Fine salt3/4 tsp, divided
- Neutral oil2 tsp, divided
- Small onion1, finely chopped
- Freshly ground black pepper1/2 tsp, divided
- Dried marjoram1/2 tsp, divided
- Raw beets350g, peeled and thinly sliced
- Vegetable broth600ml
- Garlic2 cloves, lightly crushed
- Bay leaf1
- Allspice berries2
- Beet zakwas250ml
- Apple cider vinegar or lemon juice1 to 2 tsp, to taste
- Sugar1/2 tsp, to taste
Method
- Cover the dried mushrooms with 1 cup boiling water and soak for 30 minutes, then lift them out, finely chop them, and reserve the soaking liquid.
- Make the uszka dough by mixing the flour with 1/4 tsp salt, 60ml hot water, and 1 tsp oil, then knead for 5 minutes until smooth; cover and rest for 30 minutes.
- Heat 1 tsp oil in a small pan and fry the onion over medium-low heat until soft and lightly golden.
- Add the chopped soaked mushrooms to the onion and cook for 5 minutes, then season with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp marjoram; cool the filling.
- Roll the dough thinly on a floured surface and cut into 4cm squares.
- Place a small amount of mushroom filling in the center of each square, fold into triangles, seal the edges firmly, then wrap the two corners around a finger and pinch together to form uszka.
- Bring a pot of salted water to a gentle boil, cook the uszka for about 2 minutes after they float, then lift them out with a slotted spoon.
- For the barszcz, combine the sliced beets, vegetable broth, reserved mushroom soaking liquid, garlic, bay leaf, allspice, 1/4 tsp marjoram, and 1/4 tsp pepper in a pot.
- Simmer gently for 45 minutes, keeping the soup below a hard boil so the beet flavor stays clean.
- Strain the barszcz through a fine sieve, pressing lightly on the beets but keeping the soup clear.
- Stir in the beet zakwas and warm the barszcz gently without boiling, as boiling can dull the color and aroma.
- Season to taste with vinegar or lemon juice, sugar, and additional salt if needed; the flavor should be earthy, lightly sour, and aromatic.
- Divide the warm uszka between two bowls and ladle the hot clear barszcz over them.
Common questions
Can I substitute the dried wild mushrooms in barszcz czerwony z uszkami if I only have regular dried porcini or shiitake?
Yes. Dried porcini are the closest easy substitute. If using shiitake, use less because they taste stronger and more savory. Avoid fresh mushrooms here; the filling needs the concentrated flavor from dried mushrooms.
How long does it take to make the uszka and beet soup from start to finish?
Plan for about 1.5 to 2 hours total. The dough rests 30 minutes, mushroom soaking takes 30 minutes, and shaping the uszka is the longest part. The beet broth itself usually needs about 40 to 60 minutes.
What are the most common mistakes when making uszka for barszcz?
The biggest mistakes are overfilling the dumplings, not sealing the edges tightly, and boiling them too hard. Use a small amount of filling, press out all air, and cook in a gentle simmer so they stay closed and tender.
Can I make barszcz czerwony and the uszka ahead of time, and how should I store them?
Yes. The soup base keeps well for 3 to 4 days in the fridge and often tastes better the next day. Uncooked uszka can be chilled briefly or frozen on a tray, then boiled straight from frozen.
How should I serve barszcz czerwony z uszkami for the best flavor?
Serve the barszcz very hot in bowls, with 3 to 6 uszka per portion. Add them just before serving so they stay tender. A little extra marjoram or black pepper on top works well, but keep the broth clear.