Polish Christmas Eve Barszcz with Mushroom Uszka

Polish Christmas Eve barszcz is a clear, ruby-red beet soup, traditionally served with small mushroom-filled dumplings called uszka. This meatless version builds a savory broth from dried mushrooms and vegetables, then balances the beets with vinegar or lemon; recipes vary by region and family, and some use fermented beet juice for extra tang.

Ingredients

For the soup:
1 oz (28 g) dried porcini or Polish dried forest mushrooms, divided as needed for soup and filling
6 cups (1.4 L) cold water, for soaking and cooking the mushrooms
8 cups (1.9 L) low-sodium vegetable broth
1½ lb (680 g) raw red beets, peeled and cut into ½-inch (1.3 cm) pieces
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
1 medium carrot, about 3 oz (85 g), peeled and cut into chunks
1 celery stalk, about 2 oz (55 g), cut into chunks
2 garlic cloves, about 6 g, lightly crushed
2 bay leaves
4 whole allspice berries
6 black peppercorns
1 tsp (1 g) dried marjoram
1 tbsp (15 ml) red wine vinegar, plus more to taste
1 tbsp (15 ml) fresh lemon juice, plus more to taste
1 tsp (4 g) granulated sugar, or to taste
¾ tsp (4 g) fine salt, plus more to taste
Optional: ½ cup (120 ml) Polish fermented beet juice, called beet zakwas, to add at the end; if using, start with less vinegar and lemon
For the uszka:
1½ cups (190 g) all-purpose flour, plus a little for rolling
½ tsp (3 g) fine salt
½ cup (120 ml) just-boiled water, plus 1–2 tbsp (15–30 ml) if needed
1 tbsp (15 ml) neutral oil
1 tbsp (14 g) unsalted butter
½ small yellow onion, about 2 oz (55 g), very finely chopped
½ tsp (1 g) dried marjoram
¼ tsp (1 g) ground black pepper

Instructions

Soak the mushrooms. Put the dried mushrooms in a heatproof bowl and cover with 3 cups (710 ml) of the cold water. Leave them to soak for 30 minutes, until pliable. Lift the mushrooms out rather than pouring the bowl, so any grit stays behind. Strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or clean paper towel; reserve it. Rinse the mushrooms briefly if they feel gritty.
Cook the mushrooms for the filling. Put the soaked mushrooms in a small saucepan with 2 cups (475 ml) fresh water. Bring to a boil, reduce the heat, and simmer gently for 20 minutes, until tender. Drain, reserving the liquid for the soup, and let the mushrooms cool enough to handle. Chop them very finely. Keep the remaining 1 cup (240 ml) of soaking water for the soup as well.
Start the beet broth. In a large pot, combine the vegetable broth, beet pieces, onion, carrot, celery, garlic, bay leaves, allspice, peppercorns, and ½ teaspoon of the salt. Add the reserved mushroom soaking liquid and the mushroom cooking liquid, taking care to leave sediment behind. Bring just to a boil, then lower the heat, cover partly, and simmer gently for 45 minutes. The beets should be tender when pierced with a knife, but the broth should not boil hard; a vigorous boil can make it cloudy.
Make and rest the dough. While the broth simmers, stir the flour and ½ teaspoon salt together in a bowl. Add the just-boiled water and oil, mixing with a spoon until a shaggy dough forms. When cool enough to touch, knead on a lightly floured surface for about 5 minutes, until smooth and supple. Add water a teaspoon at a time if it is dry, or a light dusting of flour if sticky. Cover the dough and let it rest for 20 minutes so it rolls without springing back.
Finish the mushroom filling. Melt the butter in a small skillet over medium-low heat. Add the finely chopped onion and cook for 5–7 minutes, stirring, until soft and translucent but not browned. Stir in the chopped mushrooms, marjoram, and pepper; cook for 2 minutes, then taste and season with a pinch of salt if needed. Transfer to a plate and let the mixture cool. A fairly dry filling is easier to seal inside the dumplings.
Strain and season the soup. When the beets are tender, pour the broth through a fine-mesh strainer into a clean pot. Press the vegetables gently with the back of a spoon, but do not mash them into the liquid. Discard the solids. Stir in the vinegar, lemon juice, sugar, remaining salt, and dried marjoram. Warm over low heat for 10 minutes without boiling, then taste. Add more vinegar or lemon for brightness, a little sugar if the beets taste earthy, or salt if the broth seems flat. If using beet zakwas, stir it in now and warm gently; boiling can dull its fresh tang.
Shape the uszka. Roll the rested dough on a lightly floured surface until about ⅛ inch (3 mm) thick. Cut into 2-inch (5 cm) squares. Put about ½ teaspoon of cooled mushroom filling in the center of each square. Fold one corner over to make a triangle, press the edges firmly to seal, then bring the two bottom corners together around your fingertip and pinch them. Keep unused dough covered so it does not dry out. Gather scraps, rest them for a few minutes, and roll them once more.
Boil and serve. Bring a large pot of salted water to a gentle boil. Cook the uszka in batches for about 3–4 minutes, stirring once carefully so they do not stick, until they float and the dough is tender. Lift them out with a slotted spoon. Divide the dumplings among warm bowls and ladle hot barszcz over them. Serve promptly.

Tips

Keep the broth clear. A gentle simmer is more important than a fast cook. Strain slowly and avoid pressing hard on the vegetables, which can push pulp into the soup. For an especially clear result, strain a second time through a clean, damp cloth.
Choose mushrooms with flavor. Dried porcini are widely available and give the filling a deep, woodsy taste. Polish dried borowiki or other dried forest mushrooms are traditional options where available. If you cannot find dried mushrooms, use 8 oz (225 g) finely chopped cremini mushrooms, sautéed until their liquid evaporates; the filling will be milder and less concentrated. They will not provide the same soaking liquid, so use broth in its place.
Use beet zakwas thoughtfully. Fermented beet juice is sold in some Polish or Eastern European markets and adds a characteristic sour, fermented note. It is optional, not a requirement for a good pot of barszcz. Add it off the boil and adjust the vinegar gradually, since bottled or homemade versions vary in acidity.
Seal the dumplings well. Keep filling away from the edges and press out any trapped air before pinching the seams. A damp fingertip can help if the dough has dried slightly. If a dumpling opens in the water, reduce the boil to a simmer and cook the rest in smaller batches.

Serving Suggestions

For a classic Wigilia-style first course, serve the barszcz in small bowls with several uszka in each. The soup is often one of the meatless dishes at a Polish Christmas Eve supper, though the exact menu and order differ among households. A light garnish of chopped parsley or dill is optional; keep it modest so the clear beet broth remains the focus. Some cooks serve the dumplings in the soup, while others place them in the bowl first and pour the broth over them at the table.

If you are planning a larger meal, this soup works well before pierogi, baked fish, cabbage dishes, or other meatless holiday food. Offer rye bread on the side if you want something to accompany the broth, but it is not needed to make the dish filling. Because the soup is tangy and savory, avoid adding a rich cream garnish if you want to keep the traditional clear style. Set out extra vinegar or lemon at the table so guests can adjust their own bowls.

Variations

Use a beet sour base: Some family recipes rely on beet zakwas, a fermented beet liquid prepared ahead of time, for much of the soup’s acidity. If you have it, replace some of the vinegar and lemon with zakwas and add it near the end, tasting as you go. This version has a more pronounced fermented flavor than the broth made with fresh beets and citrus.

Make the soup without uszka: Barszcz can be served on its own, or with boiled potatoes, small potato dumplings, or another meatless accompaniment. This is useful when you want the soup but do not have time to shape tiny dumplings. Cook any accompaniment separately and add it to bowls just before serving so it does not cloud or thicken the broth.

Adjust the filling: A mixture of dried porcini and dried forest mushrooms gives a more layered flavor, while a little finely chopped parsley can add freshness. Keep additions finely minced and the filling dry enough to stay inside the dough. Avoid adding cream or a wet sauce to the filling; it can make the edges difficult to seal.

Make larger dumplings: You can cut the dough into 2½-inch (6 cm) squares and use a slightly larger spoonful of filling. These take a little longer to cook, so check that the dough is tender throughout before lifting them out. The small size is traditional for uszka, but a larger shape is easier to handle for a first attempt.

Storage and Reheating

For the best texture, store the strained soup and cooked uszka separately. Refrigerate both within 2 hours of cooking in covered containers. The soup keeps for 3–4 days in the refrigerator; cooked dumplings are best within 2–3 days. Reheat the soup in a saucepan over medium-low heat until steaming, stirring occasionally. Reheat leftovers to 165°F (74°C), measured with a food thermometer, and avoid a rolling boil if you want to preserve the broth’s clarity.

Cooked uszka can be warmed briefly in hot water or placed in the hot soup just before serving. Do not leave dumplings sitting in the broth for storage, since they absorb liquid and can become soft. To freeze, arrange uncooked dumplings in a single layer on a tray until firm, then transfer them to a freezer-safe container for up to 2 months. Boil them from frozen, adding a few minutes and checking that the dough is tender. You can also freeze the soup separately for up to 3 months; thaw it overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What does barszcz mean?
Barszcz is the Polish name for beet soup. The Christmas Eve version is often a clear, meatless red broth served with uszka, while other Polish barszcz recipes may be heartier or include different ingredients. The word can refer to more than one style, so context and family tradition matter.

What are uszka?
Uszka means “little ears” in Polish, a reference to the small folded shape. They are dumplings commonly filled with mushrooms and served in Christmas Eve barszcz. Their size and exact fold vary; the important practical points are a thin dough, a modest amount of filling, and firmly sealed edges.

Can I make the soup or dumplings ahead?
Yes. Make the broth up to 3 days ahead and refrigerate it promptly. You can also shape the uncooked uszka, freeze them in a single layer, and cook them from frozen. Keep soup and dumplings separate until serving so the dumplings do not soak up the broth.

Why is my barszcz not bright red?
Long, vigorous boiling can make the color less vivid, and the natural color of beets varies. Simmer gently, strain rather than mash the vegetables, and add vinegar or lemon near the end. Acid helps sharpen the color and flavor, but add it gradually so the soup does not become too sour.

Can I use cooked or canned beets?
Raw beets give this recipe its broth as they cook with the vegetables and spices. Cooked beets can work in a time pinch, but they will not flavor the broth in the same way; use a well-flavored vegetable broth and simmer the beets gently to warm them through. Canned beets may be softer and can make the soup sweeter or less clear, so drain and rinse them first and adjust the seasoning carefully.

Can I make this recipe vegan?
Yes. The soup is already meatless, and the uszka dough contains no egg. Replace the butter in the mushroom filling with the same amount of olive oil or neutral oil. Check that the vegetable broth is vegan, and the entire recipe can be served without dairy or animal products.

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