Barszcz Czerwony
Polish red beetroot broth, clear and brilliant, served at Christmas Eve and many other occasions. A classic Polish barszcz is more refined than Russian borscht - a strained, almost consommé-like broth, often poured over uszka (tiny dumplings) or sipped from a mug. Sour, earthy, lightly sweet.
Overview
The brightest barszcz uses fermented beetroot kvas, beetroot, garlic and rye bread crust steeped in salted water for 24-48 hours, for the sour edge. Faster: simmer roasted beetroot, root vegetables and dried mushroom in vegetable stock with bay, peppercorns and allspice. Strain to clarity; finish with vinegar and a small amount of sugar to balance. Serve hot from a small bowl or mug.
Ingredients
Broth
- 4 beetroots (medium, around 600 g; peeled and chopped)
- 1 onion (large, quartered)
- 2 carrots (chopped)
- 2 celery sticks (chopped)
- 4 garlic cloves (smashed)
- 20 g dried wild mushrooms (or porcini)
- 2 bay leaves
- 6 allspice berries
- 6 black peppercorns
- 1 ½ litres vegetable stock
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- A small bunch of fresh dill (chopped, to serve)
Method
Stage 1 - Build the broth
- Combine the beetroots, onion, carrots, celery, garlic, dried mushrooms, bay, allspice, peppercorns and stock in a large pot.
- Bring to the boil; reduce to a steady simmer.
- Cook 45-50 minutes uncovered until the broth has darkened to deep red and tastes intensely of beetroot.
Stage 2 - Strain
- Strain through a fine sieve lined with muslin (or a clean tea towel) into a clean pot.
- Press the solids gently - don't squeeze them through, you want clarity.
- Discard the solids.
Stage 3 - Balance
- Add the vinegar, sugar and salt.
- Bring back to a gentle simmer.
- Taste; adjust - should be sour-sweet with the beet earthiness behind. Add more vinegar for sharpness, more sugar to round out.
Stage 4 - Serve
- Ladle into small bowls or mugs (Polish barszcz is often served in a mug with a single dumpling).
- Top with chopped dill.
- Serve with uszka (small mushroom-filled dumplings) or pasztecik (savoury pastries) alongside.
Notes
- Clarity is the point: Polish barszcz is a clear broth, not a chunky soup like Russian borscht. Don't squeeze the solids through the sieve; let it drip naturally.
- Vinegar at the end: Adding it during the simmer mutes the colour. Add at the finish for the brightest red.
- Fermented kvas version: For the most authentic flavour, ferment chopped beetroot in salted water with garlic and a piece of dark rye bread crust for 24-48 hours, then strain and use as the souring liquid in place of vinegar. Worth doing once.
Storage
- Keeps 5 days refrigerated; freezes 3 months. Reheat to a simmer; don't boil hard.
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