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.
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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.
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