🫕 Red Barszcz with Uszka: Traditional Polish Red Beet Soup with Mushroom Dumplings

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There’s a certain holiday magic in a pot of red barszcz simmering on the stove — ruby-red, fragrant, and both humble and celebratory. Paired with tiny mushroom-filled uszka (“little ears”), this soup is the first, ritualistic course of Wigilia (Polish Christmas Eve).

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Jump to:

• My Latest Recipe Video
• 💖 WHAT YOU’LL LOVE ABOUT RED BARSZCZ WITH USZKA
• 🥕 INGREDIENTS YOU’LL NEED
• 👩‍🍳 STEP-BY-STEP INSTRUCTIONS
• ❤️ HEALTH BENEFITS OF BEETS
• 🔄 VARIATIONS & TIPS
• ❄️ MAKE-AHEAD & STORAGE
• 🙋‍♀️ FAQ
• 🌟 FINAL THOUGHTS
• Other Healthy Soup recipes for you
• 🫕 Red Barszcz with Uszka — Traditional Polish Beet Soup with Mushroom Dumplings
• 🥕 INGREDIENTS YOU’LL NEED
• 👩‍🍳 STEP-BY-STEP INSTRUCTIONS

This recipe balances tradition with convenience: you can use store-bought dough for uszka or go fully traditional. Either way, you’ll end up with a stunning, flavorful dish perfect for Christmas or any cozy winter evening.

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💖 WHAT YOU’LL LOVE ABOUT RED BARSZCZ WITH USZKA

• Festive & Vibrant: The ruby-red color instantly makes your table feel special — perfect for Christmas Eve or holiday gatherings.
• Heart-Healthy: Beets are rich in nitrates, antioxidants, and fiber, giving your heart and digestion a gentle boost with every spoonful.
• Comforting & Cozy: Warm, flavorful, and deeply aromatic — it’s the kind of soup that makes your kitchen smell like home.
• Customizable: Go traditional with beet zakwas, or speed it up with vinegar/raw beet shortcuts; choose vegan or rich mushroom broth.
• Make-Ahead Friendly: You can prep the filling or freeze uncooked uszka ahead of time, making holiday hosting stress-free.
• Photo-Ready: Gorgeous color, delicate dumplings, and simple garnishes make this soup incredibly Pinterest-friendly.
• Authentic Tradition: Brings a piece of Polish heritage to your table, connecting you to generations of Wigilia celebrations.

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Fun Tip: Snap a photo with a few uszka floating and a sprinkle of parsley — it’s almost too pretty to eat… almost.

🥕 INGREDIENTS YOU’LL NEED

For the Barszcz (serves 6–8)

• 2.2 lb (1 kg) red beets (5–6 medium), scrubbed and trimmed
• 1 medium carrot, peeled
• 1 small parsnip or parsley root, peeled (optional)
• 1 small onion, halved
• 2 garlic cloves, crushed
• 6 cups (1.5 L) vegetable stock or water
• 3 bay leaves
• 5 allspice berries (or whole peppercorns)
• 1 teaspoon dried marjoram
• 1 tablespoon sugar (adjust to taste)
• 1 tablespoon apple cider vinegar or 2–4 tablespoon beet zakwas (fermented beet starter)
• Salt & black pepper to taste
• Optional: 2–3 tablespoon mushroom soaking liquid for extra umami

For the Uszka (~36 dumplings)
Filling:

• 1 oz (30 g) dried porcini or mixed wild mushrooms
• 1 small onion, finely diced
• 1 tablespoon butter or oil
• 2 tablespoon breadcrumbs (optional)
• Salt & pepper to taste

Dough:

• Store-bought dumpling wrappers or wonton skins

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👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1) MAKE THE BEET BROTH

• Place beets, carrot, parsnip, onion, garlic, bay leaves, and allspice in a large pot. Cover with 6 cups stock or water.
• Bring to a gentle simmer, reduce heat, and cook 45–60 minutes until beets are tender. Avoid vigorous boiling to preserve color.
• Strain the solids; press gently to extract liquid if desired. Return clear broth to pot.
• Optional: add 1 peeled, grated raw beet or 1 cup boiled, pureed beet for color without fermentation.
• Add marjoram, sugar, vinegar or zakwas, and mushroom soaking liquid if used. Simmer 5–10 minutes, then season with salt and pepper.

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2) PREPARE THE MUSHROOM FILLING

• Soak dried mushrooms in hot water 20–30 minutes. Reserve liquid.
• Finely chop mushrooms. Sauté onion in butter until translucent; add mushrooms, cook 2–3 minutes, season with salt and pepper.
• Stir in breadcrumbs if using; cool completely. Reserve 2–3 tablespoon soaking liquid for broth if desired.

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3) SHAPE THE USZKA WITH STORE-BOUGHT DOUGH

• Lay wrappers on a clean surface. Place ¼–½ teaspoon filling in the center.
• Fold into a triangle, then bring the two corners together to form “little ears.” Pinch edges to seal.
• Repeat until all filling is used.
• Cook in gently boiling salted water in batches until they float (~3–4 minutes). Remove with slotted spoon.

Pro Tip: Step-by-step folding is highly shareable on Pinterest or Instagram Reels.

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4) ASSEMBLE AND SERVE

• Ladle hot barszcz into bowls, float 3–6 uszka per bowl.
• Garnish with parsley or a small swirl of sour cream if desired.

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❤️ HEALTH BENEFITS OF BEETS

• Boost Heart Health: Beets are high in dietary nitrates, converted to nitric oxide, which relaxes blood vessels and supports healthy blood pressure.
• Rich in Nutrients & Antioxidants: Packed with folate, manganese, potassium, iron, vitamin C, and betalains (anti-inflammatory compounds).
• Supports Liver & Detoxification: Antioxidants in beets help the liver process and eliminate toxins.
• Aids Digestion: Fiber supports gut health and healthy digestion.
• Low-Calorie Comfort Food: Nutrient-dense, filling, and heart-friendly.

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Fun Tip: Every bowl of barszcz is a heart-healthy ritual in a bowl.

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🔄 VARIATIONS & TIPS

• Vegan: Use oil in dough + mushroom broth.
• Shortcut: Use store-bought dough as described.
• Authentic: Add ½–1 cup beet zakwas for traditional tang.
• Flavor twist: Add smoked paprika or a tiny diced apple for subtle sweetness.\

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❄️ MAKE-AHEAD & STORAGE

• Freeze uncooked uszka: flash freeze on tray 1–2 hours, transfer to freezer bag, cook from frozen.
• Barszcz keeps 3–4 days refrigerated; flavor deepens overnight. Reheat gently to preserve color.
• Leftovers: store uszka and soup separately; combine when reheating.

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🙋‍♀️ FAQ

Do I have to use dried mushrooms? No, fresh mushrooms work but give milder flavor. Reserve soaking liquid for broth.

Why isn’t my soup bright red? Over-boiling, old beets, or too much alkalinity can dull color. Simmer gently and balance acid + sugar.

Can I serve without uszka? Yes, it’s still beautiful as clear beet broth, garnished with herbs or a swirl of cream.

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🌟 FINAL THOUGHTS

Red Barszcz with Uszka is more than soup — it’s a festive, heartwarming ritual. Using store-bought dough keeps it approachable while preserving authentic flavor. Make it for Christmas Eve, a winter dinner, or any time you want a ruby-red, comforting bowl of tradition.

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