Clear Polish Barszcz Czerwony with Dried-Mushroom Uszka

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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.

Ingredients quick view

1 kg red beets, peeled and cut into thick slices

30 g dried porcini mushrooms

1.5 litres unsalted vegetable broth

1 tart apple, quartered

1 onion, halved and charred cut-side down

2 garlic cloves, lightly crushed

2 bay leaves

5 allspice berries

1 teaspoon dried marjoram

2 tablespoons apple cider vinegar, plus more to taste

1 teaspoon sugar, plus more to taste

Salt and black pepper to taste

200 g all-purpose flour

100 ml warm water

1 tablespoon neutral oil

1 small onion, finely chopped

1 tablespoon butter or neutral oil

1 tablespoon fine breadcrumbs

Tips quick view

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.

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