Description
Barszcz z Uszkami is a traditional Polish beet soup served with small dumplings filled with mushrooms or meat. It’s a staple during Christmas Eve dinner.
Ingredients
Scale
- 4 medium beets, peeled and grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable or beef broth
- 2 tbsp vinegar
- 1 tbsp sugar
- Salt and pepper to taste
- 1 bay leaf
- 2 tbsp butter
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup mushrooms, finely chopped (for dumplings)
Instructions
- Heat butter in a pot and sauté onion and garlic until soft.
- Add grated beets and cook for 5 minutes.
- Pour in broth, vinegar, sugar, bay leaf, salt, and pepper. Simmer for 30 minutes.
- For dumplings, mix flour, egg, and chopped mushrooms to form a dough.
- Roll dough thin and cut into small squares. Fill with mushrooms and fold into triangles.
- Boil dumplings in salted water for 3-4 minutes until they float.
- Serve soup hot with dumplings on the side or added directly to the bowl.
Notes
- For a richer flavor, use beef broth.
- You can add a dollop of sour cream when serving.
- Dumplings can be made ahead and frozen.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Polish beet soup, traditional Barszcz, Christmas Eve soup