Polish barszcz soup is a clear beet broth, tangy, sweet and earthy, with a hint of wild mushrooms and garlic. Traditionally served at Christmas with Polish uszka dumplings, this easy soup is ready in just over an hour!

Top down view of Polish barszcz soup with uszka dumplings in white bowl with spoon.

Barszcz soup (pron. 'BAR-shch) is one of the most popular, traditional Polish soups. It's a type of beet soup usually served with mushroom dumplings on Christmas Eve - Polish Wigilia (which is why it's also called 'barszcz wigilijny'). It's also known as 'barszcz czysty' (which means 'clear borscht'), as well as 'barszcz czerwony' (meaning 'red borscht'), to distinguish it from 'white borscht', a traditional Easter soup.

The name 'barszcz' comes from a sour tasting plant with the same name ('cow parsnip' in English) which was the original ingredient used to make this dish. This soup has a long tradition in Polish cuisine and every family has their own unique way of preparing it. This particular barszcz recipe has been in my family for many years.

Polish borscht has a tangy and mildly sweet flavour and a deep ruby red colour. Traditionally it's made using fermented beet juice, called 'zakwas', which gives this soup its distinctive flavour and colour. These days you can buy ready-made zakwas, but it's also possible to make delicious barszcz without it (see details below).

Barszcz soup ingredients and substitutions

Top down view of barszcz soup ingredients in individual dishes and bottle on top of metal surface. — Barszcz soup ingredients.

Beets:

Use fresh, not ready-cooked from the store.

Other vegetables:

These include onion, celery root, parsley root (can be omitted if you can't get it), garlic.

Pickled beet brine:

Buy a jar of vinegar pickled beets (widely available) and use just the brine. If you prefer to omit this ingredient you can use a few tablespoons of white wine/cider vinegar (with a bit of balsamic) and 1-2 tablespoons of sugar (add to taste), instead. I prefer the pickled beet brine as it's both sour, sweet and has lots of depth of flavour.

Zakwas:

This is fermented beet brine (made without vinegar), sold in Polish stores, usually in bottles (confusingly, this product can also be called 'barszcz czerwony', see photo above). If you can't get it use either a little more pickled beet brine or a small amount of vinegar, as per suggestions above (add it gradually to avoid making your soup too vinegary). Alternatively use a little lemon juice.

Dried mushrooms:

Use either dried porcini ('borowiki' in Polish), mixed dried mushrooms, or mushroom water used to prepare uszka dumplings (see Instructions for details).

Allspice berries: popular in many traditional Polish dishes.
Water.
Butter: for a vegan alternative use plant butter.
Salt and pepper.

How is Polish borscht different from Ukrainian borscht

Although both are made using beets these soups are not the same.

Traditional Polish barszcz soup contains few ingredients, is always vegetarian and served as a clear broth. It is very different from the hearty, filling Ukrainian borscht (also popular in Poland) which is made using beets and other vegetables including cabbage, as well as beans and can also include meat.

Unlike Polish Christmas beet soup, Ukrainian-style borscht is usually served with sour cream.

Step-by-step recipe instructions

1. Prepare mushrooms: Place the dried mushrooms (if using) in cold water and rub briefly with your fingertips to remove any grit. Drain, rinse and set aside.

2. Prepare beets: Peel then rinse the beets. Halve or quarter (larger) beets and place in a large pot.

3. Combine ingredients: Add the onion, garlic, celery root, parsley root, allspice berries, black peppercorns, salt and mushrooms (if using). Pour in the water and cover.

Top down view of peeled beets, celery root, parsley root and onion in large pot.

4. Cook barszcz : Bring to the boil, then lower the heat and simmer for 50 minutes. Remove from the heat.

Top down view of cooked beets and vegetables in Polish borscht in large pot.

5. Add flavour: Using a slotted spoon remove all the vegetables and spices from the pot (or strain the soup). Add the zakwas (if using), pickled beet brine, mushroom water (if using, add about ¾ cup/180ml) and butter. Taste, adjust the flavour if needed then serve.

Clear barszcz soup in large metal pot with ladle.

How is barszcz served in Poland

On Christmas Eve (Polish Wigilia)

Polish vegetarian barszcz is always served hot, with mushroom dumplings ('uszka'), usually as the first of 12 traditional Christmas Eve dishes. (See also wild mushroom soup which is as an alternative to barszcz in some parts of Poland).

Throughout the year

Poles love this soup so much they prepare it throughout the year and serve with either meat or mushroom 'krokiety', mushroom potato croquettes or meat-filled pastry called 'paszteciki'.

Leftovers

Leftover Polish borscht can be enjoyed on its own as a nourishing hot broth served in a cup (it tastes delicious with Christmas day leftovers!).

How to add/adjust the flavour

Make your barszcz more garlicky: add 1 whole garlic clove to cooking and 1 smaller crushed garlic once the soup is cooked.
More intensity and depth of flavour: add a tablespoon of soy sauce.
Add acidity: if the soup has depth of flavour but lacks acidity add a little more zakwas (if using) or lemon juice. If, on the other hand, it's lacking depth add a little more pickled beet brine or balsamic vinegar.
Tone down acidity: if you've used too much zakwas, pickled beet brine or vinegar add a little water then adjust the seasoning as necessary.

Top tips

I do not recommend using ready cooked beets to make this beet barszcz recipe.
Use either dried porcini/mixed mushrooms or about ¾ cup/180ml mushroom water (used for making mushroom uszka dumplings).
Add the beet brine and mushroom water after you've cooked the soup.
Adjust the amount of zakwas and pickled beet brine to your preference.
You can cook this dish up to 3 days ahead (and keep refrigerated).
Serve hot. If the soup gets cold reheat it but do not let it boil.
Yields 6-8 servings.
Freeze for up to 3 months.
Use rubber gloves when handling the beets.

What to do with beets from barszcz

Beets from Polish Christmas borscht can be turned into shredded beets (note that beets cooked without the mushrooms taste better and are more suited to being used in other dishes). Simply grate them coarsely, add lemon juice/balsamic vinegar and follow the rest of the recipe instructions. You could also use them to make Polish cold beet salad.

More soups with beets to try next

See also these other traditional Polish recipes including 28 of the most popular ones!

Recipe

Keep in touch!

Have you made this recipe? I'd love to know how it turned out for you. Do you have your own tried and tested way of making Polish borscht? Let me know in the comments below, thanks!

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