Clear Polish Barszcz Czerwony with Dried-Mushroom Uszka
A traditional Polish Wigilia-style barszcz: clear, strained, ruby-red beet broth balanced with dried-porcini liquor, apple and vinegar, served with tiny ear-shaped uszka filled with mushrooms. The finished bowl contains only transparent broth and uszka: no grated beet, diced vegetables, bay leaves, whole spices, herbs or sour cream.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cover the dried porcini with 300 ml hot water and soak for 30 minutes. Lift out the mushrooms, chop them for the uszka filling, and strain the soaking liquid through a coffee filter so no grit remains.
- 2
Put the sliced beets, vegetable broth, filtered mushroom liquor, apple, charred onion, garlic, bay leaves and allspice in a pot. Heat only to a bare simmer; do not boil hard, which dulls the broth's clear ruby colour.
- 3
Simmer gently for 35 to 45 minutes, then remove from the heat and infuse for 20 minutes. Strain through a fine sieve lined with cheesecloth. Discard every solid, including the bay leaves and allspice: the served barszcz must be a clear broth with no beet pieces, shredded vegetables, herbs or whole spices.
- 4
Return the clear broth to low heat. Rub in the marjoram, then balance with vinegar, sugar, salt and pepper. Keep hot without boiling.
- 5
For the uszka filling, sauté the small chopped onion in butter until golden. Add the chopped soaked porcini and cook until dry; stir in the breadcrumbs, season, and cool completely.
- 6
Mix the flour, warm water, neutral oil and a pinch of salt into a smooth dough. Knead for 7 minutes, cover, and rest for 20 minutes.
- 7
Roll the dough very thin and cut into 4 cm squares. Add a small dab of mushroom filling, fold each square into a triangle, seal, then join the two corners to form a tiny ear-shaped uszko.
- 8
Boil the uszka separately in salted water until they float, then cook for 1 minute more and drain.
- 9
Place several uszka in each warm bowl and ladle over the clear, transparent ruby-red barszcz. The visible contents of the finished bowl must be only broth and uszka; serve without bay leaves, peppercorns, allspice, herbs, sour cream or vegetable garnish.
Cook notes
Tips
Slice rather than grate the beets, simmer gently, and strain through cheesecloth for a limpid ruby broth.
Season with vinegar only after straining; acidity preserves the colour and gives barszcz its characteristic sweet-sour balance.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store the beet soup and uszka dumplings separately to keep them fresh longer.
- Reheat the soup gently on the stove. Do not boil after it's been cooked.
Substitutions
- Use dried mixed European forest mushrooms if porcini are unavailable; fresh mushrooms do not provide the same concentrated filling.
- Use lemon juice in place of apple cider vinegar, adding it gradually after straining.
What to Serve With
- Uszka with dried-mushroom filling
- Paszteciki with sauerkraut and mushrooms
- Other Polish Wigilia dishes
Common Mistakes
- Grating the beets or leaving vegetable pieces in the bowl instead of serving a fully strained clear broth.
- Boiling the strained barszcz, which muddies the flavour and fades its ruby colour.
- Cooking uszka in the serving broth instead of boiling them separately.
Recipe FAQ
What kind of mushrooms should I use for the uszka?
Use dried Polish forest mushrooms, ideally porcini. Their soaking liquor also deepens the clear broth after it is carefully filtered.
Can I make the soup vegetarian?
Yes, this recipe is already vegetarian as it uses vegetable-based ingredients.
How do I store leftovers?
Store leftover soup and dumplings separately in airtight containers in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Clear Polish Barszcz Czerwony with Dried-Mushroom Uszka?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Bigos
Bigos, often referred to as Polish hunter's stew, is a hearty dish made with a mix of meats, sauerkraut, and fresh cabbage. It's rich in flavor and traditions, perfect for family gatherings or a cozy meal at home.
Pierogi with Sauerkraut and Mushrooms
Delicious homemade pierogi filled with savory sauerkraut and mushrooms, perfect for a cozy meal. This traditional Polish dish is both satisfying and easy to make, bringing authentic flavors to your table.
Cabbage Rolls
This traditional Polish dish features tender cabbage leaves filled with a flavorful mixture of ground meat and rice, simmered in a rich tomato sauce. A comforting meal enjoyed by many families.