👨‍🍳 Instructions

1. 1

   Prepare the Beet Broth (Barszcz): In a large stockpot, combine the chopped beets, carrots, parsley root, and celery root. Add 3 liters of water, bay leaves, allspice berries, and black peppercorns. Bring to a boil, then reduce heat, cover, and simmer gently for at least 1.5 to 2 hours, or until the vegetables are very tender and the broth has a deep red color. Skim off any foam that rises to the surface during the initial boiling. Season generously with salt towards the end of simmering.

   ⏱️ 2 hours
2. 2

   Strain the Broth: Carefully strain the broth through a fine-mesh sieve lined with cheesecloth (if you have it) into a clean pot. Discard the cooked vegetables. For an exceptionally clear broth, you can further clarify it using egg whites (optional, but traditional for Christmas Eve). Gently reheat the strained broth but do not boil.

   ⏱️ 15 minutes
3. 3

   Prepare the Mushroom Filling: While the broth simmers, place the dried mushrooms in a bowl and cover with hot water. Let them soak for at least 1 hour, or until softened. Drain the mushrooms, reserving the soaking liquid (strain it through a coffee filter or fine sieve to remove any grit). Finely chop the rehydrated mushrooms. In a small pan, melt the butter or heat the oil over medium heat. Sauté the finely chopped onion until softened and translucent, about 5-7 minutes. In a bowl, combine the chopped mushrooms, sautéed onion, and breadcrumbs (if using). Season with salt and pepper to taste. Mix well.

   ⏱️ 1 hour 15 minutes (including soaking)
4. 4

   Make the Uszka Dough: In a medium bowl, whisk together the flour and a pinch of salt. Make a well in the center and add the lightly beaten egg and about 50ml of warm water. Gradually mix the flour into the wet ingredients, adding more warm water a tablespoon at a time, until a firm, smooth dough forms. Knead the dough on a lightly floured surface for 5-8 minutes until elastic. Cover the dough with plastic wrap or a damp cloth and let it rest for at least 30 minutes.

   ⏱️ 45 minutes (30 min rest)
5. 5

   Form the Uszka: Divide the rested dough into 2-3 portions. Working with one portion at a time on a lightly floured surface, roll it out very thinly (almost translucent). Cut the dough into small squares, about 3-4 cm (1.5 inches) in size. Place a small amount (about 1/2 teaspoon) of the mushroom filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges firmly to seal. Then, bring the two bottom corners of the triangle together and pinch them to create the 'little ear' shape. Ensure they are well sealed to prevent the filling from escaping during cooking. Place the formed uszka on a lightly floured tray.

   ⏱️ 45 minutes
6. 6

   Cook the Uszka: Bring a large pot of generously salted water to a rolling boil. Carefully add the uszka in batches, making sure not to overcrowd the pot. Stir gently to prevent them from sticking. Cook for 3-5 minutes after they float to the surface, or until the dough is tender and cooked through. Remove the cooked uszka with a slotted spoon and set aside.

   ⏱️ 10-15 minutes per batch
7. 7

   Serve: Ladle the hot, clear barszcz into bowls. Gently place several cooked uszka into each bowl of soup. Garnish with fresh dill or parsley, if desired. Serve immediately as a traditional and festive Christmas Eve dish.

   ⏱️ 5 minutes