Barszcz Czerwony z uszkami

Name: Barszcz Czerwony z uszkami
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Cuisine: Polish
Ingredients: 1000 g Beetroot, peeled and sliced; 150 g Carrot, peeled and sliced; 120 g Parsley root, peeled and sliced; 100 g Leek, rinsed and sliced; 12 g Garlic, crushed; 50 g Dried porcini mushroom, soaked and cooked; 3 Bay leaf; 5 Allspice berry; 600 ml Beet ferment; 20 ml Vinegar; 300 g Wheat flour, sifted; 1 Egg, beaten; 150 g Onion, finely diced; 18 g Salt; 2 g Black pepper, freshly ground; 2280 ml Water; 30 ml Sunflower oil; 8 g Sugar

Barszcz Czerwony z uszkami · ready in 2 h 45 min · 6 servings · 415 kcal per serving · medium · 18 ingredients

A Christmas Eve classic: clear ruby beet borscht served over tiny hand-pinched mushroom dumplings, fragrant with porcini and onion.

Prep: 1 h 30 min
Cook: 1 h 15 min
Total: 2 h 45 min
Serves: 6
kcal: 415
Difficulty: medium

Polish Soups Vegetarian Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

1000 gBeetroot, peeled and sliced
150 gCarrot, peeled and sliced
120 gParsley root, peeled and sliced
100 gLeek, rinsed and sliced
12 gGarlic, crushed
50 gDried porcini mushroom, soaked and cooked
3Bay leaf
5Allspice berry
600 mlBeet ferment
20 mlVinegar
300 gWheat flour, sifted
1Egg, beaten
150 gOnion, finely diced
18 gSalt
2 gBlack pepper, freshly ground
2280 mlWater
30 mlSunflower oil
8 gSugar

Equipment

stovetop, digital scale, cutting board, chef knife, peeler, measuring jug, stockpot, small saucepan, sieve, mixing bowl, frying pan, rolling pin

Instructions

Mise en place
Gather measured ingredients, a scale, cutting board, knife, peeler, pots, sieve, bowl, pan, rolling pin, teaspoon, and ladle. · 10 min
What to look for: All ingredients are weighed, vegetables are ready to cut, and tools are within reach.
Soak porcini
Cover porcini with 400 ml water for 30 minutes, then simmer them for 20 minutes until tender; strain and reserve the dark liquid. · 50 min
What to look for: Mushrooms are soft and the soaking liquid is dark brown and aromatic.
Simmer beet broth
Simmer beetroot, carrot, parsley root, leek, garlic, bay leaf, allspice, 1800 ml water, and mushroom liquid for 45 minutes. · 45 min
What to look for: The broth is deep ruby, the vegetables are tender, and the aroma is earthy.
Finish barszcz
Strain the broth, stir in beet ferment, vinegar, sugar, salt, and pepper, then heat gently without boiling; hold it in a separate pot. · 10 min
What to look for: Barszcz is clear, bright red, lightly sour, and steaming without bubbling.
Chop filling
Chop cooked porcini very finely and dice onion small; keep the pieces even so the uszka filling folds neatly. · 8 min
What to look for: Mushroom and onion pieces are fine, even, and small enough for tiny dumplings.
Fry filling
Fry onion in sunflower oil until translucent, add chopped porcini, season with salt and pepper, and cook until the filling looks dry. · 12 min
What to look for: Onion is soft, mushrooms are fragrant, and no loose moisture remains in the pan.
Make dough
Mix wheat flour, egg, 1 pinch salt, and 80 ml water, then knead until smooth and elastic; rest briefly under a bowl. · 15 min
What to look for: Dough is smooth, supple, and no longer shaggy or sticky.
Roll squares
Roll dough very thin on a floured board, cut 4 cm squares, and cover scraps so they do not dry while you work. · 15 min
What to look for: Dough sheets are thin and even, with small neat squares ready for filling.
Shape uszka
Place 1/2 tsp filling on each square, fold into a triangle, seal edges firmly, then join 2 corners into little ear shapes. · 25 min
What to look for: Each dumpling is tightly sealed, curved like a small ear, and not overfilled.
Boil uszka
Boil uszka in salted water until they rise to the surface, then cook for 2 minutes more and lift out with a slotted spoon. · 8 min
What to look for: Uszka float freely, the edges look sealed, and the dough is tender but intact.
Serve immediately
Ladle hot barszcz over 3-5 uszka in each warm bowl and serve immediately, keeping the soup clear and the dumplings intact. · 5 min
What to look for: Each bowl has clear ruby barszcz with visible little ear dumplings underneath.

Nutrition (per serving)

kcal	415
Protein	13 g
Carbohydrates	75 g
of which sugars	19 g
Fat	7 g
of which saturated	1 g
Fibre	10 g
Sodium	1406 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs

Ingredient substitutions

Beetroot

Young beetroot: Use the same weight; young beetroot gives a slightly sweeter broth.

Carrot

Parsley root: Use only if carrot is unavailable; the broth will taste less sweet.

Parsley root

Carrot: The broth will be sweeter and less earthy, but still suitable for barszcz.

Leek

Onion: Use a smaller amount because onion is sharper than leek.

Vinegar

Beet ferment: Use extra beet ferment for acidity if you prefer a softer sourness.

Egg

Water: The dough will be less rich and less traditional, but can still be rolled thin.