Beetroot soup with uszka is a classic Polish soup with an intense red color and a distinct flavor. The aromatic broth made from beets, onions, and garlic, seasoned with salt and pepper, pairs perfectly with delicate uszka dumplings. This traditional dish often appears on Polish tables during Christmas, but it also works wonderfully as a daily meal. It warms you up on cold days and will satisfy lovers of classic flavors.
💡 Click an ingredient to mark it as used
Peel the beets and slice them thinly. Place them in a pot with 2 liters of water, add the onion sliced into feathers and the garlic cloves.
Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, until the beets are tender.
Strain the soup through a sieve to remove the vegetables, then season with salt and pepper to taste.
Heat the dumplings in a separate pot with salted water until they float to the surface. Drain and add to the hot borscht.
Serve hot borscht with dumplings in deep plates. You can garnish with fresh herbs if you like.
Beetroot soup is one of the oldest dishes in Polish culinary tradition, and its history dates back to the Middle Ages.
Red borscht is best served in deep plates, hot, with the addition of dumplings. It can be garnished with fresh herbs, such as parsley. It pairs perfectly with sourdough bread or crispy croutons.
Store leftover borscht in an airtight container in the refrigerator for up to 3 days. You can also freeze borscht in cups, and before serving, reheat it over low heat or in the microwave.
After moderator approval, you will receive 10 experience points.
No one has added a photo yet. Be the first!
Soups are the essence of home cooking - they warm, satisfy, and comfort in any weather. In this category, we present recipes for Polish soups - chicken broth, sour rye soup, borscht, tomato soup, cucumber soup, and pea soup. Our dishes also include cream soups, cold soups, and broths. You will fi...
See all recipes in this categoryEuropean cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment