Barszcz czerwony z uszkami (clear beet soup with little dumplings)
A clear, deep beet broth, tangy and aromatic, in which float tiny dumplings (uszka) stuffed with wild mushrooms. A gala starter, clear as wine.
A clear, deep beet broth, tangy and aromatic, in which float tiny dumplings (uszka) stuffed with wild mushrooms. A gala starter, clear as wine.
This barszcz, I have from my childhood home in Warsaw, and I brought it to our mountains. The secret lies in patience: you let the beets take on their sourness gently, you never boil it hard, lest you dull that beautiful garnet color. The uszka, those little pasta ears with boletus, are the women's work the eve of the feast — we chatted around the table folding them one by one. Served clear, in a cup, it is the most distinguished starter I know.
- •Red beets — several (broth base)
- •Vegetable and meat broth — as needed (stock)
- •Beet sourdough (kwas buraczany) — a glass (acidity)
- •Dried boletus mushrooms — a handful (uszka filling)
- •Wheat flour and egg — for the dough (uszka)
- •Onion, garlic, bay leaf, pepper — to taste (aromatics)
Barszcz czerwony z uszkami (clear beet soup with little dumplings)
A clear, deep beet broth, tangy and aromatic, in which float tiny dumplings (uszka) stuffed with wild mushrooms. A gala starter, clear as wine.
Why this dish? Inherited from her family's bourgeois Warsaw cuisine, this ruby soup opened festive meals. Bronisława served it for special occasions, when the Zakopane table became more elegant and recalled the Warsaw of her childhood.
This barszcz, I have from my childhood home in Warsaw, and I brought it to our mountains. The secret lies in patience: you let the beets take on their sourness gently, you never boil it hard, lest you dull that beautiful garnet color. The uszka, those little pasta ears with boletus, are the women's work the eve of the feast — we chatted around the table folding them one by one. Served clear, in a cup, it is the most distinguished starter I know.
Ingredients (period version)
- Red beets — several (broth base)
- Vegetable and meat broth — as needed (stock)
- Beet sourdough (kwas buraczany) — a glass (acidity)
- Dried boletus mushrooms — a handful (uszka filling)
- Wheat flour and egg — for the dough (uszka)
- Onion, garlic, bay leaf, pepper — to taste (aromatics)
Ingredients
- Raw red beets — 600 g (coloring base)
- Vegetable broth — 1.5 L (stock)
- Lemon juice or vinegar — 2 tbsp (acidity (if no kwas))
- Dried boletus mushrooms — 30 g (filling)
- Onion — 1 (filling and broth)
- All-purpose flour — 200 g (uszka dough)
- Egg — 1 (dough)
- Bay leaf, allspice, pepper — to taste (aromatics)
Method
- Soak the boletus in hot water for 30 min, then chop finely and sauté with onion for the uszka filling.
- Make a dough with flour, egg, a pinch of salt, and a little water; roll out thinly, cut into small squares, fill and fold into 'little ears'.
- Grate the beets, cover with broth, add bay leaf and aromatics, and let infuse at a gentle simmer for 30 min without boiling hard.
- Strain the broth to obtain a clear liquid, adjust acidity with lemon or vinegar and seasoning.
- Poach the uszka in salted water for 3-4 min until they float.
- Serve the barszcz piping hot and clear in a cup or shallow bowl, with a few uszka.
How it was made : The acidity traditionally came from kwas buraczany, a lacto-fermented beet juice aged several days, not from vinegar. The clarity of the broth was a point of honor: an overboiled beet turned brown and betrayed a poor cook.
The contemporary twist : Serve it in a small handled cup to drink the broth as an aperitif, with the uszka on the side on a spoon.
Bronisława Dłuska · Charactorium
