🇵🇱 Poland recipe

Barszcz Czerwony

Name: Barszcz Czerwony
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Poland
Ingredients: 1 kg raw beetroots (about 5-6 medium), peeled and quartered; 2 medium carrots, peeled and halved; 2 celery stalks with leaves; 1 medium onion, halved and charred in a dry pan; 1 small parsnip, peeled and halved; 4 cloves garlic, crushed; 6 whole allspice berries; 4 whole black peppercorns; 2 bay leaves; 1.5 liters water; 2 tablespoons red wine vinegar or lemon juice; 1 tablespoon sugar; Salt to taste; For beet kvas (sour beet juice, optional but traditional): 2 raw beetroots, peeled and sliced, 500ml warm water, 1 slice rye bread, stored in a jar for 3-5 days; For uszka: store-bought or homemade mushroom-filled dumplings

A jewel-toned, crystal-clear beetroot broth that is the centerpiece of the traditional Polish Christmas Eve (Wigilia) dinner. This elegant soup relies on the pure, earthy sweetness of beets and a careful clarification process to achieve its stunning ruby color and clean, refined flavor. Traditionally served with uszka, tiny ear-shaped dumplings filled with wild mushrooms.

Prep20 mins

Cook1 hr

Serves6

Difficultymedium

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Ingredients

1 kg raw beetroots (about 5-6 medium), peeled and quartered
2 medium carrots, peeled and halved
2 celery stalks with leaves
1 medium onion, halved and charred in a dry pan
1 small parsnip, peeled and halved
4 cloves garlic, crushed
6 whole allspice berries
4 whole black peppercorns
2 bay leaves
1.5 liters water
2 tablespoons red wine vinegar or lemon juice
1 tablespoon sugar
Salt to taste
For beet kvas (sour beet juice, optional but traditional): 2 raw beetroots, peeled and sliced, 500ml warm water, 1 slice rye bread, stored in a jar for 3-5 days
For uszka: store-bought or homemade mushroom-filled dumplings