Dinner · 80 min · polish

Barszcz Czerwony z Uszkami

This is the kind of Polish dinner you’ll make on repeat — beets and vegetable stock, 80 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beets
• 8 cups Vegetable stock
• 1 Onion
• 3 cloves Garlic
• 4 oz Mushrooms
• 1 cup All-purpose flour
• 1 Eggs
• 1/2 cup Sour cream

Steps

1. Roast the beets whole until tender; peel and grate — roasted beets give the clearest, sweetest broth.
2. Simmer the grated beets in the stock with onion and garlic 20 minutes; never boil, or the color dulls.
3. Strain for a crystal-clear ruby broth; season with salt, pepper, and a splash of vinegar.
4. Mix a stiff dough, roll thin, and cut tiny squares; fill each with minced mushroom and pinch into little ears.
5. Boil the uszka 3 minutes until they float; they should be no bigger than a thumbnail.
6. Serve the steaming broth over uszka in each bowl with a spoonful of sour cream.

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