Entree: Poland – Lesser Poland / Krakow – Barszcz z Uszkami (Clear beetroot soup served with small mushroom-filled dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 20 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) beets, peeled and coarsely sliced
- 8 cups (1.9 L) water
- 1 oz (28 g) dried porcini mushrooms
- 1 medium onion, halved (about 6 oz / 170 g)
- 1 medium carrot, halved (about 3 oz / 85 g)
- 1 celery stalk, halved (about 2 oz / 55 g)
- 3 bay leaves
- 8 whole black peppercorns
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) granulated sugar
- 1 tbsp (15 ml) vegetable oil or butter
- Salt to taste
- Freshly ground black pepper to taste
- For uszka dough:
  - 2 cups (250 g) all-purpose flour
  - 1 large egg
  - 1/2 cup (120 ml) warm water (adjust as needed)
  - 1/2 tsp (3 g) salt
- For uszka filling:
  - 8 oz (225 g) mixed fresh mushrooms, finely chopped (such as cremini and chanterelle)
  - 0.5 oz (14 g) dried porcini, rehydrated and finely chopped
  - 1 small onion, finely diced (about 3 oz / 85 g)
  - 2 tbsp (30 ml) butter or oil
  - 2 tbsp (15 g) fine breadcrumbs (optional, for binding)
  - Salt and freshly ground black pepper to taste
- Optional garnish: chopped fresh dill or chives

Instructions

1. Rehydrate the dried porcini in 1 cup (240 ml) hot water for 20 minutes; reserve soaking liquid, strain and set mushrooms aside.
2. In a large pot combine 8 cups (1.9 L) water, rehydrated porcini and strained soaking liquid, halved onion, carrot, celery, bay leaves, and peppercorns; bring to a simmer and cook gently 30 minutes to make a clear mushroom stock.
3. While stock simmers, peel and coarsely slice the fresh beets. In a skillet heat 1 tbsp (15 ml) oil or butter, add beets and sauté 5–8 minutes to slightly caramelize, then add to the stock and simmer 20–30 minutes until beets are tender.
4. Meanwhile make the uszka filling: in a skillet melt 2 tbsp (30 ml) butter over medium heat, add diced onion and sauté until translucent; add chopped fresh mushrooms and rehydrated porcini and cook until moisture evaporates and mixture is fairly dry. Stir in breadcrumbs if using, season with salt and pepper, cool.
5. Make dumpling dough: place 2 cups (250 g) flour and 1/2 tsp (3 g) salt in a bowl, make a well, add 1 large egg and warm water a little at a time until a smooth, elastic dough forms. Knead briefly, cover and rest 15 minutes.
6. Roll dough thin on a lightly floured surface and cut into approximately 2.5-inch (6 cm) squares. Place about 1/2 tsp (2–3 g) filling in center of each square, fold into small ear-shaped dumplings (uszka) and press edges to seal. Repeat to make roughly 30–40 uszka depending on size.
7. Bring the beet-mushroom broth to a gentle simmer, remove vegetable solids and strain the broth through a fine sieve so it is clear. Return strained broth to pot, add 2 tbsp (30 ml) red wine vinegar and 1 tsp (5 g) sugar, adjust salt and pepper to taste; keep hot but not boiling.
8. Cook uszka in plenty of salted boiling water for 3–4 minutes until they float and are tender. Remove with a slotted spoon and transfer to a warmed bowl.
9. To serve, ladle hot clear beet broth into bowls and add a portion of uszka to each. Garnish with chopped dill or chives if desired and serve immediately.