Ruby Beet Borscht with Mushroom Dumplings

Why You’ll Love This Recipe

• Classic Polish elegance: crystal-clear ruby barszcz with delicate mushroom uszka.
• Balanced flavor: earthy beets and porcini, gentle garlic, and a bright vinegar finish.
• Make-ahead friendly: broth and dumplings can be prepared in advance and frozen.
• Perfect for holidays or a refined starter any time of year.

Grocery List

• Produce: Beets, carrot, parsnip, celeriac or celery, onions, garlic, fresh parsley or dill (for garnish)
• Dairy: Unsalted butter, 1 small egg
• Pantry: All-purpose flour, dried porcini (or wild mushroom mix), dry breadcrumbs, apple cider vinegar, bay leaves, whole allspice, whole black peppercorns, dried marjoram, kosher salt, sugar, neutral oil

Full Ingredients

Beet Barszcz (Broth)

• 1.2 kg beets (about 6 medium), peeled and sliced 5 mm thick
• 1 small carrot, peeled and halved
• 1 small parsnip, peeled and halved
• 150 g celeriac (or 2 ribs celery)
• 1 small onion, halved (leave root intact)
• 3 garlic cloves, lightly crushed
• 2 bay leaves
• 6 whole allspice berries
• 8 whole black peppercorns
• 1 tsp dried marjoram (or 2 tsp fresh, finely chopped)
• 2 L cold water
• 3 tbsp apple cider vinegar (5% acidity), plus more to taste
• 1 tsp sugar
• 1–1.5 tsp kosher salt, to taste
• 250 ml strained mushroom soaking liquid (from the filling), optional but recommended

Mushroom Filling

• 40 g dried porcini (or mixed dried wild mushrooms)
• 500 ml boiling water (for soaking; reserve 250 ml for the broth)
• 2 tbsp unsalted butter (28 g)
• 1 tsp neutral oil
• 1 medium onion (about 150 g), finely chopped
• 1 small garlic clove, minced
• 1/2 tsp dried marjoram
• 2 tbsp plain dry breadcrumbs
• 1/2 tsp fine salt, or to taste
• 1/4 tsp freshly ground black pepper

Uszka (Dough)

• 300 g all-purpose flour (about 2 1/2 cups), plus more for dusting
• 1/2 tsp fine salt
• 1 small egg
• 160 ml hot water (60°C/140°F)
• 1 tbsp neutral oil

To Cook & Serve

• 4 L water + 1 tbsp kosher salt (for cooking uszka)
• 1 tbsp unsalted butter or 1 tbsp neutral oil (to prevent sticking)
• Fresh chopped parsley or dill, optional
• Freshly ground black pepper, optional

Step-by-Step Instructions

Step 1: Soak mushrooms and prep vegetables

Place the dried porcini in a heatproof bowl and cover with 500 ml boiling water. Weight with a small plate to keep submerged and soak for 30 minutes. Meanwhile, peel and slice the beets, and prep the carrot, parsnip, celeriac, onion, and garlic.

Step 2: Start the beet broth (gentle, clear simmer)

In a large pot (at least 4.5 L), combine beets, carrot, parsnip, celeriac, onion, garlic, bay leaves, allspice, peppercorns, and marjoram with 2 L cold water. Bring just to the edge of a boil, then immediately reduce to a bare simmer at 90–95°C (195–203°F). Simmer uncovered for 60 minutes. Do not let it boil vigorously—gentle heat keeps the broth clear and ruby.

Step 3: Make the mushroom filling

Lift the mushrooms from their soaking liquid. Strain 250 ml of the soaking liquid through a very fine sieve or coffee filter and reserve for the broth. Finely chop the mushrooms. In a skillet over medium heat, melt the butter with the oil. Add the chopped onion and cook 6–8 minutes until translucent and lightly golden. Add the mushrooms and cook, stirring, until the pan is dry and the mixture smells nutty, 5–7 minutes. Stir in the garlic and marjoram for 30 seconds. Off the heat, mix in the breadcrumbs, salt, and pepper. Taste and adjust seasoning, then cool completely.

Step 4: Make and rest the dough

In a bowl, whisk flour and salt. Add the egg, then drizzle in the hot water (60°C/140°F) and oil. Stir with a fork until shaggy, then knead on a lightly floured surface for 5–7 minutes, until smooth and elastic. Wrap and rest at room temperature for 20–30 minutes to relax the gluten.

Step 5: Roll and cut the dough

Divide dough in half. Keep one half covered. Roll the other half very thin—about 1 mm—dusting lightly as needed. Cut into 3.5–4 cm squares. Place about 1/2 teaspoon of cooled mushroom filling in the center of each square. Keep the cut dough and filled pieces covered with a towel so they don’t dry out.

Step 6: Shape the uszka (“little ears”)

Working one at a time, fold each square diagonally into a triangle, pressing out air around the filling. Pinch edges firmly to seal. Wrap the two long corners around your fingertip and pinch to form a ring with a little “ear” shape. Set on a lightly floured tray and cover with a towel.

Step 7: Cook the uszka

Bring 4 L water with 1 tbsp kosher salt to a gentle simmer. Cook uszka in batches, maintaining a soft simmer (not a rolling boil) to prevent bursting. Stir gently so they don’t stick to the bottom. When they float, cook 2–3 minutes more. Remove with a slotted spoon to a bowl with 1 tbsp butter or oil and toss to coat.

Step 8: Finish the barszcz and serve

When the beet broth is deeply colored (after about 60 minutes), stir in 250 ml strained mushroom soaking liquid. Remove from heat and season with 3 tbsp apple cider vinegar, 1 tsp sugar, and 1–1.5 tsp salt to taste. For a clearer broth, let it stand 10 minutes, then strain through a fine sieve lined with cheesecloth. Keep hot below a simmer (80–85°C/175–185°F). To serve, warm shallow bowls, add 8–10 uszka to each, and ladle in the ruby barszcz. Garnish with a pinch of parsley or dill and a crack of black pepper if you like. Serve immediately.

Pro Tips

• Clarity is key: keep the broth at a bare simmer and avoid stirring vigorously to prevent cloudiness.
• Add acid at the end: vinegar preserves the beet’s vibrant color—boiling with acid can dull it.
• Strain twice: filter the mushroom soaking liquid through a coffee filter to catch grit.
• Keep dough supple: cover dough and shaped uszka with a towel to prevent drying and tearing.
• Batch smart: cook uszka in small batches and toss with butter or oil so they don’t stick.

Variations

• Vegan: skip the egg in the dough (add 15–20 ml more hot water) and use oil instead of butter in the filling.
• Fermented depth: replace 150–200 ml of the vinegar in the seasoning step with beet kvass (zakwas barszczowy) for a complex, tangy finish.
• Cabbage-mushroom uszka: add 150 g finely chopped, sautéed sauerkraut to the mushroom filling for a classic Wigilia twist.

Storage & Make-Ahead

Barszcz keeps 4 days refrigerated; reheat gently without boiling. Uszka can be shaped up to 1 day ahead (refrigerate, well-covered). To freeze, place uncooked uszka in a single layer on a tray until firm, then transfer to a bag for up to 2 months; cook from frozen, adding 1–2 minutes. Cooked uszka keep 2 days in the fridge—reheat briefly in simmering water or with a splash of broth.

Nutrition (per serving)

Approximate for 1 cup/240 ml broth plus 10 uszka: 290 kcal; 49 g carbohydrates; 7 g protein; 7 g fat; 3 g fiber; 820 mg sodium. Values will vary with exact seasoning and portion size.