Name: Polish Beet Soup with Mushroom Dumplings
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 4 medium red beets (about 1.5 lb / 700 g), peeled and coarsely grated; 8 cups (2 L) low-sodium vegetable broth; 1 large yellow onion, halved; 2 medium carrots, peeled and cut into chunks; 2 celery ribs with leaves, cut into chunks; 4 garlic cloves, smashed; 2 bay leaves; 1 tsp whole allspice berries; 3 tbsp red wine vinegar or fresh lemon juice; 2 tsp granulated sugar; 1 1/2 tsp dried marjoram; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/2 cup sour cream, for serving; 2 tbsp chopped fresh dill, for garnish; 1 cup all-purpose flour; 1 large egg; 2 tbsp cold water, plus more if needed; 1/4 tsp fine sea salt; 6 oz (170 g) fresh cremini mushrooms, finely chopped; 1 tbsp unsalted butter; 1 small shallot, minced; 1 tbsp chopped fresh parsley

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Polish Beet Soup, known in Poland as barszcz, is a jewel-toned starter built on slow-simmered beets and aromatic vegetables with a bright, tangy finish. Tiny mushroom-filled dumplings called uszka float in the ruby broth, making it especially popular during the Christmas Eve vigil supper. Serve piping hot with a swirl of sour cream for extra richness.

Prep Time25 mins

Cook Time60 mins

Total Time85 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

245 kcalCalories
8 gFat
4 gSaturated Fat
36 gCarbs
6 gFiber
12 gSugar
8 gProtein
780 mgSodium
640 mgPotassium
95 mgCalcium
3 mgIron
14 mgVitamin C
210 mcgVitamin A

Ingredients

For the beet broth

4 medium red beets (about 1.5 lb / 700 g), peeled and coarsely grated
8 cups (2 L) low-sodium vegetable broth
1 large yellow onion, halved
2 medium carrots, peeled and cut into chunks
2 celery ribs with leaves, cut into chunks
4 garlic cloves, smashed
2 bay leaves
1 tsp whole allspice berries

For the seasoning and finish

3 tbsp red wine vinegar or fresh lemon juice
2 tsp granulated sugar
1 1/2 tsp dried marjoram
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup sour cream, for serving
2 tbsp chopped fresh dill, for garnish

For the mushroom dumplings (uszka)

1 cup all-purpose flour
1 large egg
2 tbsp cold water, plus more if needed
1/4 tsp fine sea salt
6 oz (170 g) fresh cremini mushrooms, finely chopped
1 tbsp unsalted butter
1 small shallot, minced
1 tbsp chopped fresh parsley

Directions

1. Make the dough for the dumplings: mound the flour on a clean surface, make a well in the center, and add the egg, water, and salt. Knead for 5-7 minutes until smooth and elastic, then wrap in plastic and rest for 20 minutes.
2. While the dough rests, prepare the mushroom filling: melt the butter in a small skillet over medium heat, sauté the shallot for 2 minutes until soft, then add the chopped mushrooms and cook for 6-8 minutes until all liquid has evaporated. Stir in the parsley and a pinch of salt, then let cool.
3. Roll the rested dough very thin (about 1/16 inch). Cut into 1 1/2-inch squares, place a small teaspoon of mushroom filling in the center of each, fold into a triangle, and pinch the two opposite corners together to form the signature uszka ear shape. Set aside on a floured tray.
4. Build the broth: combine the grated beets, vegetable broth, onion, carrots, celery, garlic, bay leaves, and allspice in a large pot. Bring to a gentle simmer over medium heat, then reduce heat to low and cook partially covered for 35-40 minutes until the beets are very tender.
5. Strain the broth through a fine-mesh sieve into another pot, pressing firmly on the solids to extract all the ruby liquid; discard the vegetables and spices (or reserve carrots for another use).
6. Return the strained broth to the pot and stir in the vinegar, sugar, marjoram, salt, and pepper. Taste and adjust acidity so the soup has a clear sweet-sour balance. Keep at a bare simmer.
7. Boil the uszka in a separate pot of lightly salted water for 3-4 minutes until they float and the dough is tender. Drain gently.
8. Ladle the hot beet soup into warm bowls, float 5-6 uszka in each bowl, and finish with a generous dollop of sour cream and a sprinkle of fresh dill. Serve immediately.
9. For an even deeper color, do not lift the lid during the first 20 minutes of simmering; the trapped steam helps the beets release their pigment.
10. Leftover broth keeps refrigerated for up to 4 days; add freshly boiled dumplings at serving time so they do not turn soggy.

Cook’s Notes

Roasting the whole beets in foil at 400°F for 1 hour before grating concentrates their sweetness and gives the soup a deeper, more complex flavor.
Always add the vinegar or lemon juice after straining rather than during simmering; too much acid early on can turn the broth brownish rather than brilliant red.
Barszcz is traditionally served in small cups (about 1 cup per person) as a starter course, not in large soup bowls.
If using store-bought wonton wrappers in place of homemade dough, brush the edges with egg white to seal the uszka properly.
For a vegan version, swap the sour cream for a cashew cream or plain coconut yogurt and use olive oil instead of butter for the mushrooms.