Barszcz Czysty z Uszkami

Nutrition · per serving

Steps

1. 1

   Start the broth and the mushroom soaks at the same time to stay within 60 minutes. Put the dried porcini for the barszcz in a small bowl and cover with a little hot water. In a second bowl, cover the dried porcini for the uszka filling with hot water. Let both soak while you prepare the vegetables.

   10 g dried porcini mushrooms15 g dried porcini mushrooms
2. 2

   In a medium pot, heat the oil over medium heat. Add the halved onion cut side down and cook until deeply browned, 3-4 minutes; this gives the broth a darker, fuller flavour. Add the beetroot, carrot, celery, garlic, bay leaf, allspice, peppercorns, marjoram, water, salt, and sugar. Lift the soaked porcini for the broth from their liquid, roughly chop if large, and add them too. Bring just to a boil, then immediately lower to a very gentle simmer.

   10 ml neutral oil100 g onion, halved500 g raw beetroot, peeled and sliced80 g carrot, sliced60 g celery stalk, sliced2 garlic cloves, crushed1 bay leaf4 allspice berries6 black peppercorns1 tsp marjoram1.2 litres water6 g salt4 g sugar10 g dried porcini mushrooms
3. 3

   Simmer the barszcz gently for 30 minutes, uncovered or partially covered. Do not boil hard, or the broth can turn dull and muddy instead of clear ruby-red.

4. 4

   While the broth simmers, make the uszka dough. Mix the flour and salt in a bowl, add the oil and warm water, and knead for 5-6 minutes until smooth and fairly firm. Cover and let it rest so the gluten relaxes; this makes the tiny dumplings easier to roll thinly.

   120 g plain flour1 g fine salt5 ml neutral oil60 ml warm water
5. 5

   Make the filling. Drain the soaked porcini for the filling, squeezing out excess liquid, then mince finely. Heat the oil in a frying pan, add the diced onion, and cook until soft and lightly golden. Add the garlic, minced porcini, and chopped sauerkraut; cook for 4-5 minutes, stirring, until the mixture is fairly dry. Season with salt and ground black pepper, then cool for a few minutes. A dry filling is important so the uszka seal properly.

   15 g dried porcini mushrooms10 ml neutral oil50 g onion, finely diced1 garlic clove, minced80 g sauerkraut, well drained and finely chopped2 g salt1 g black pepper, ground
6. 6

   Roll the rested dough very thinly on a lightly floured surface, about 1 mm thick. Cut into 4 cm squares. Place a small dab of filling in the centre of each square, fold into triangles, pressing out air and sealing the edges well, then bring the two pointed corners together around a fingertip and pinch to form uszka. Keep the shaped dumplings covered with a cloth so they do not dry out.

   120 g plain flour1 g fine salt5 ml neutral oil60 ml warm water15 g dried porcini mushrooms50 g onion, finely diced1 garlic clove, minced80 g sauerkraut, well drained and finely chopped10 ml neutral oil2 g salt1 g black pepper, ground
7. 7

   Strain the finished barszcz through a fine sieve into a clean saucepan, pressing lightly on the solids but not forcing puree through if you want a clear broth. Stir in the lemon juice and apple cider vinegar. Taste and adjust with a little more salt if needed; the flavour should be distinctly beety, lightly sweet-sour, and savoury. Keep hot over low heat without boiling.

   20 ml lemon juice10 ml apple cider vinegar
8. 8

   Bring a small pot of salted water to the boil and cook the uszka in batches for 2-3 minutes after they float. They are done when the dough is tender but still pleasantly chewy. Transfer carefully with a slotted spoon.

9. 9

   To serve, place the uszka in warmed mugs or deep bowls, ladle over the hot clear barszcz, and finish with dill and freshly ground black pepper.

   5 g fresh dill, finely choppedto taste black pepper, freshly ground

Origin & History

Barszcz czysty is one of Poland's most iconic soups, especially associated with Christmas Eve, when it is often served as a clear ruby broth with tiny mushroom-filled uszka. The dish reflects old Slavic beet cookery and the Polish love of sweet-sour balancing, with forest mushrooms adding a distinctly Central European character.