Polish Beet Soup with Mushroom Uszka

Method

A clear, deep-red broth carries the tang of beet kvass around small mushroom-filled dumplings. Root vegetables lend a rounded sweetness, while apple and cider vinegar keep the finish bright.

1. 1

   Slice the beets and pack them into a clean jar with the garlic, bay leaf, allspice and salt. Pour in the boiled, cooled water to cover. Keep the beets submerged with a clean weight. Cover without sealing tightly and ferment at room temperature for 5 to 7 days. Strain and refrigerate the liquid.

2. 2

   Soak the mushrooms in cold water for several hours, then simmer them in their soaking liquid until tender. Drain and chop finely. Chop the onion and cook it in the butter until translucent. Add the mushrooms and cook for a few minutes; season with black pepper, then leave to cool.

3. 3

   Combine the flour and salt. Gradually work in the very hot water, kneading until the dough is smooth and supple. Cover and rest for 20 minutes. Roll it thin and cut into squares about 4 cm across. Place a little filling in the centre of each, fold into a triangle and seal the edges. Bring the two corners together around a finger to form each small dumpling. Keep covered.

4. 4

   Soak the broth mushrooms in a little water. Peel and slice the beets. Put them in a pot with the carrot, parsley root, celeriac, leek, onion, apple, mushrooms and their strained soaking liquid, bay leaves, allspice, peppercorns and 1.5 litres of water. Bring slowly to a bare simmer and cook gently for about 1 hour; do not let it boil hard. Strain without pressing the vegetables. Warm the broth gently, stir in the beet kvass, then adjust with salt, sugar and cider vinegar to taste. Do not boil again.

5. 5

   Bring a large pot of salted water to the boil. Cook the uszka in small batches. Once they rise to the surface, cook for another 1 to 2 minutes, then drain. Divide among four bowls and ladle the hot barszcz over them.