Polish National Dishes

Wielkopolska Clear Beet Soup with Mushroom Broth

Barszcz czerwony czysty na wywarze grzybowym is a clear red barszcz associated with Wielkopolska. The regional version is built around beetroot and a broth made from dried mushrooms, usually porcini. Its character is gentle and sweet-sour, with the earthy aroma of mushrooms and a clear ruby-to-burgundy appearance.

Polish National Dishes
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A cup of clear red beet barszcz beside a plate of mushroom dumplings on a rustic table.
Yield 8 servings
Serving basis one 250 ml bouillon-cup serving; about 2 L after straining
Prep time 25 minutes
Cook time 1 hour 15 minutes
Ingredients ↓
Recipe at a glance

Wielkopolska Clear Beet Soup with Mushroom Broth

Barszcz czerwony czysty na wywarze grzybowym is a clear red barszcz associated with Wielkopolska. The regional version is built around beetroot and a broth made from dried mushrooms, usually porcini. Its character is gentle and sweet-sour, with the earthy aroma of mushrooms and a clear ruby-to-burgundy appearance.

Poland's Ministry of Agriculture lists this named preparation as a traditional product from Wielkopolskie Voivodeship. The listing describes an uncreamed soup and notes that it is served in cups with uszka, paszteciki or croquettes. A regional measured recipe seasons the beet broth with vinegar, sugar, marjoram, garlic and allspice. This home version follows that ingredient pattern and yields eight small cup servings.

Simmer the mushrooms separately so their broth can be strained cleanly, then cook beetroot until it gives the water a deep red color. After seasoning and combining the liquids, strain the soup and chill it promptly for an overnight rest. Gentle reheating preserves its bright color; serve it on its own or with separately cooked mushroom dumplings.

Tips for success

Tips for success

  • Buy dried porcini from a food retailer and rinse them briefly to remove surface grit before simmering.
  • Keep the mushroom pot at a gentle simmer and strain its broth through damp muslin so sediment does not cloud the soup.
  • Cut the beetroot into even chunks so it softens at about the same rate.
  • Simmer rather than vigorously boil the beets; a steady gentle heat gives you control over the color and clarity.
  • Add vinegar and sugar in the measured amounts first, then make small adjustments after the soup has rested.
  • Cool the strained soup quickly in shallow containers and refrigerate it; do not leave it out overnight.
  • Reheat only until the soup reaches 74 °C throughout, then take it off the heat before it boils hard.
Ingredients

Ingredients

Beet broth

  • 1.25 kg raw red beetroot, peeled and cut into 2 cm chunks
  • 1.5 L cold water
  • 8 g fine salt
  • 1 bay leaf
  • 2 allspice berries
  • 2 black peppercorns
  • 2 g arlic cloves, peeled and lightly crushed
  • 20 g white sugar
  • 30 ml distilled white vinegar, 5% acidity
  • 5 ml dried marjoram

Dried mushroom broth

  • 25 g dried porcini mushrooms
  • 500 ml cold water

To serve (optional)

  • 8 servings of separately prepared mushroom uszka, paszteciki or croquettes
Method

Method

Directions

  1. Make the mushroom broth.Quickly rinse 25 g dried porcini under cold running water. Put them in a small saucepan with 500 ml cold water. Bring to a simmer, cover partly and cook gently for 25 minutes. Strain through a fine sieve lined with damp muslin, reserving the clear broth. Cool it promptly; discard any grit and keep the mushrooms for another use.

  2. Simmer the beets.Put 1.25 kg beetroot, 1.5 L cold water, 8 g salt, the bay leaf, allspice, peppercorns and crushed garlic in a covered stockpot. Bring just to a boil, lower the heat and simmer gently for 35–40 minutes, until a knife enters the beets easily and the liquid is deeply red.

  3. Season the broth.Stir in 20 g sugar, 30 ml vinegar and 5 ml marjoram. Simmer gently for 8–10 minutes, then pour in the reserved mushroom broth and bring just back to a simmer. Remove the pot from the heat; do not boil it hard.

  4. Strain and chill.Strain the soup through a clean fine sieve into shallow containers, leaving the beet and spice solids behind. Set the containers in an ice-water bath and stir with a clean utensil to cool the soup quickly. Refrigerate covered at or below 4 °C within 2 hours, then leave it overnight for about 8 hours. Never leave the soup at room temperature overnight.

  5. Reheat and adjust.The next day, strain once more through damp muslin if you want a particularly clear finish. Reheat gently in a clean pot, stirring, until the soup reaches 74 °C throughout; do not let it boil. Taste and adjust salt, sugar or vinegar in small increments.

  6. Serve.Ladle the hot soup into eight 250 ml bouillon cups. Serve plain or with separately cooked mushroom uszka, paszteciki or croquettes, keeping accompaniments separate until serving.

Nutrition and allergens

Nutrition and allergens

  • Energyabout 58 kcal per serving
  • Proteinabout 1.5 g
  • Fatabout 0.2 g
  • Carbohydrateabout 13 g
  • Fibreabout 1.5 g
  • Sodiumabout 470 mg
  • Estimate basisone eighth of approximately 2 L strained soup; values vary with straining and seasoning, and do not include optional accompaniments

The soup itself contains no major allergen intentionally, but check labels on dried mushrooms and vinegar for cross-contact information. Uszka, paszteciki and croquettes commonly contain wheat and may contain egg or milk. Use clean utensils and containers, refrigerate the soup promptly, and reheat leftovers until they reach 74 °C throughout.

Nutrition and allergens

Nutrition and allergens

Serving, storage and reheating: Serve the clear soup hot in small cups, with mushroom uszka, paszteciki or croquettes alongside if you like. These accompaniments are not included in the soup's nutrition estimate and may add wheat, egg, milk or other allergens, so check their recipe or package label.

Serving, storage and reheating: Cool leftover soup rapidly in shallow containers and refrigerate it at or below 4 °C within 2 hours. Use within 3–4 days. Reheat only the amount you need to 74 °C throughout; avoid repeatedly reheating the full batch. Freeze strained soup in airtight portions for up to 2 months for best quality, thaw in the refrigerator and reheat to 74 °C.

The soup itself contains no major allergen intentionally, but check labels on dried mushrooms and vinegar for cross-contact information. Uszka, paszteciki and croquettes commonly contain wheat and may contain egg or milk. Use clean utensils and containers, refrigerate the soup promptly, and reheat leftovers until they reach 74 °C throughout.

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