Barszcz Czerwony z Uszkami (Polish Christmas Beetroot Broth with Mushrooms Dumplings)

This is a delicious and soul-warming soup which is said to be preparade in Poland for Christmas.

The main characteristic of this soup is the kvass, a fermented liquid made of beetroots. It not only add an unique red color to the soup, but it also bring a characteristic flavor as well as all the benefits of fermented food.

Traditionally, the soup is served with dumplings filled with mushroom or fermented cabbage.

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Rest time3 Days
  • Cooking time30 Minutes
  • Servingserves 4 people
  • Cooking methodStove
  • CuisinePolish


For the beetroot sour (Kwas)

500 g beetroot (peeled, rinsed, and sliced)
4 cloves garlic
1 slice rye bread
q.s. red vinegar

For the beetroot soup

1.5 l vegetable broth
500 g beetroot (peeled, rinsed, and sliced)
2 cups beetroot sour (kwas)
2 teaspoons butter
1 teaspoon brown sugar
1 carrot
1 parsnip
1 celery stem
1 leek
1 clove garlic
q.s. fresh parsley
q.s. fresh dill
q.s. freshly grounded black pepper


For the beetroot sour (Kwas)

– place the peeled and sliced beetroots into a bowl or a large jar (ingredients must feel up the container completely);
– add the smashed garlic cloves and the slice of bread;
– soak and cover with vinegar;
– cover the jar with a clean kitchen towel and keep it aside for 3 days;
– after 3 days filter the liquid into a separate clean jar;

For the soup

– peel and chop the vegetables, then transfer them into a large pot;
– add the butter and cover with the broth;
– bring to boil and cook till all vegetables are soft;
– remove the vegetable with a skimmer (you can eat them separately);
– bring to boil again and cook the dumplings and pour the kwas 30 seconds before the dumpling would be ready;
– serve topped with fresh herbs and ground pepper

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