Barszcz Czerwony — Print Recipe

A vibrant, ruby-red clear beet soup with an earthy-sweet depth, traditionally served with tiny mushroom-filled dumplings called uszka.

Ingredients

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.
3 Strain broth through a fine sieve, pressing vegetables to extract flavor. Discard solids.
4 Season clear beet broth with vinegar, sugar, salt, and pepper to achieve a balanced sweet-sour flavor.
5 Cook uszka dumplings separately in boiling salted water until they float.
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.