Barszcz is a clear, ruby red Polish beet soup, strained smooth and sharpened with fermented beet juice called kwas buraczany, traditionally served as a starter on Christmas Eve alongside tiny mushroom dumplings called uszka. It differs from the thicker, chunkier Ukrainian and Russian borscht most people picture, which keeps the vegetables whole in the bowl. Polish barszcz is a clarified broth, closer to a consomme than a stew.
People who only know the chunky version are often confused by how clean and sharp real barszcz tastes, and the reason is the fermented beet juice, not vinegar, doing the souring.
What Actually Matters
The fermented beet kwas is what gives barszcz its real depth and isn't optional if you want the traditional flavor. Grate raw beets, cover with water, add a heel of rye bread and a clove of garlic, and let it ferment at room temperature for 3 to 5 days before straining. Skipping this step and souring the soup with only vinegar or lemon produces a flat, one note broth instead of the layered sourness real barszcz has.
Barszcz Recipe
Serves 4. Prep time: 20 minutes, plus 3 to 5 days for the beet kwas. Cook time: 1 hour. Total time: 1 hour 20 minutes active.
Ingredients
- 1 pound beets, peeled and grated, for the kwas
- 4 cups water, for the kwas
- 1 heel of rye bread
- 2 cloves garlic, divided
- 4 cups beef or vegetable stock
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 small onion, halved
- 1 bay leaf
- 4 whole allspice berries
- 1 tablespoon marjoram
- Salt and black pepper to taste
Method
- Three to five days ahead, make the kwas: combine grated beets, water, rye bread, and 1 clove garlic in a jar. Cover loosely and let ferment at room temperature, stirring daily, until pleasantly sour. Strain and reserve the liquid, discarding the solids.
- In a pot, combine the stock, carrot, celery, onion, bay leaf, and allspice. Simmer 40 minutes to build flavor.
- Strain the broth, discarding the vegetables, and return the clear liquid to the pot.
- Stir in the strained beet kwas and remaining minced garlic. Simmer gently 10 minutes, do not boil hard or the color dulls.
- Stir in marjoram. Season with salt and pepper.
- Serve hot as a clear broth, traditionally with small mushroom dumplings alongside.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 90 |
| Protein | 3g |
| Fat | 1g |
| Carbohydrates | 17g |
These values are a calculated estimate for planning purposes, not a lab-verified figure.
Tips, Variations, and Storage
Bottled beet kwas is sold in Polish grocery stores if you want a shortcut, though the homemade version has more depth. Barszcz keeps refrigerated for up to four days and the flavor only improves. Some households add a splash of the kwas straight in without further cooking for extra brightness right before serving.
Frequently Asked Questions
Is barszcz the same as borscht?
No. Borscht usually keeps the vegetables whole and chunky. Polish barszcz is strained clear and soured with fermented beet juice.
Can I skip fermenting the beets?
You can use vinegar or lemon as a shortcut, but the flavor will be flatter and less complex.
What are uszka?
Tiny mushroom filled dumplings traditionally served floating in barszcz on Christmas Eve.
Can I make barszcz vegetarian?
Yes, use vegetable stock instead of beef stock.
Why did my barszcz turn a dull brown color?
Boiling it hard after adding the beet kwas breaks down the pigment. Keep it at a gentle simmer.
More From Wine Drop Cookery
Explore more on the Poland recipes hub. This fermentation approach is shared with zurek, and the clear broth technique relates to avgolemono soup. For soup gear, see kitchen essentials and pots, pans, and cookware.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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