Barszcz Czerwony
Barszcz Czerwony (BARSHCH chehr-VOH-nih)
Polish Beetroot Soup
A vibrant, ruby-red clear beet soup with an earthy-sweet depth, traditionally served with tiny mushroom-filled dumplings called uszka.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: white soup bowl
Garnishes: sour cream swirl, fresh dill
Accompaniments: uszka dumplings
Instructions
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1
Place beets, carrots, onion, garlic, allspice, and bay leaves in a large pot with water. Bring to a boil.
-
2
Reduce heat and simmer for 1.5 hours until beets are very tender and broth is deeply colored.
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3
Strain broth through a fine sieve, pressing vegetables to extract flavor. Discard solids.
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4
Season clear beet broth with vinegar, sugar, salt, and pepper to achieve a balanced sweet-sour flavor.
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5
Cook uszka dumplings separately in boiling salted water until they float.
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6
Serve hot barszcz in bowls with several uszka floating in each portion.
Did You Know?
On Christmas Eve, barszcz with uszka is traditionally the first of twelve dishes served, one for each apostle.
Chef's Notes
Equipment Tips
- large pot
- fine strainer
- mixing bowl
Garnishing
sour cream swirl, fresh dill
Accompaniments
uszka dumplings
The Story Behind Barszcz Czerwony
Barszcz czerwony has deep roots in Polish and Eastern European cuisine, with medieval origins as a fermented beet broth. It became central to the Polish Wigilia (Christmas Eve) supper, where its jewel-like clarity symbolizes purity and the start of the holiday feast.
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