Polish
Barszcz Czerwony
Clear ruby beet broth layered with woodland porcini, aromatic roots, and the vivid, clean tang of traditionally fermented zakwas.
8 servings · 50 minutes prep · 95 minutes cook
Ingredients
Zakwas
- 1¾ lb, scrubbed, trimmed, and cut into ½-inch (1.25 cm) wedges
- 5 cups, filtered or dechlorinated and at room temperature
- 2 tbsp plus 2½ tsp, Diamond Crystal kosher salt; weigh for reliable fermentation
- 4 medium cloves, lightly crushed
- 2 leaves, dried and whole
- 6 berries, whole
- 8 peppercorns, whole
Barszcz
- ¾ oz, dried
- 2 cups, just boiled
- 3 lb, scrubbed, peeled, and sliced ¼ inch (6 mm) thick
- 2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 2 parsley roots, peeled and cut into 1-inch (2.5 cm) pieces
- 1 piece (about 7 oz), peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium leek, white and pale-green parts only, split and thoroughly rinsed
- 1 large onion, unpeeled and halved through the root
- 3 medium cloves, lightly crushed
- 1 small apple, unpeeled, cored, and quartered
- 10 cups, filtered
- 2 leaves, dried and whole
- 8 berries, whole
- 10 peppercorns, whole
- 1 tsp, rubbed between the palms
- 2 tsp, Diamond Crystal kosher salt
- 1 tsp, for restrained balance
- 1 tbsp, 5% distilled white vinegar
- 4 cups, strained
Directions
Make the zakwas
- Prepare the brine. Dissolve the zakwas portion of kosher salt completely in water. Using a {{tool:chef-knife}} and {{tool:cutting-board}}, prepare the zakwas portions of beets and garlic cloves. Pack them with the zakwas portions of bay leaf, allspice berries, and black peppercorns into a clean 3-quart (3 L) {{tool:jar}}, then pour in all the brine.
- Submerge and cover. Set a {{tool:fermentation-weight}} over the beets; every solid must remain below the brine. Cover with an airlock {{tool:lid}} or close the jar loosely enough for gas to escape. Set the jar on a {{tool:heatproof-plate}} away from direct sunlight at 65–72°F (18–22°C).
- Ferment for 5–7 days. Beginning on day 3, taste daily with a clean spoon. The zakwas is ready when it smells clean and pleasantly sour, shows fine bubbles, and tastes distinctly tart with deep beet flavor and no raw-water character. A pH meter, if used, should read 4.2 or lower. A thin, flat white film may be removed, but discard the entire batch if it develops fuzzy or colored mold, a putrid odor, or slimy brine.
- Strain and chill. Strain through a {{tool:fine-mesh-sieve}} without squeezing the beets. Measure 4 cups (950 ml) of beet zakwas; if slightly short, add enough filtered water to reach that volume. Refrigerate in a covered nonreactive container and use within 1 month.
Build the wywar
- Soak the mushrooms. Put dried porcini mushrooms in a {{tool:heatproof-bowl}} and pour over boiling water. Cover and soak for 30 minutes. Lift out the mushrooms, rinse away any grit, and reserve them. Pour the soaking liquid slowly through a damp coffee filter or a {{tool:fine-mesh-sieve}} lined with damp {{tool:cheesecloth}}, leaving any sediment behind.
- Char the onion. Place yellow onion cut-side down in a dry {{tool:skillet}} over medium-high heat. Cook for 7–10 minutes, without moving the halves excessively, until the cut surfaces are deeply browned in patches but not reduced to ash.
- Start the broth. In a nonreactive {{tool:large-pot}} of at least 8-quart (7.6 L) capacity, combine the barszcz portion of beets, carrot, parsley root, celery root, leek, the charred onion, the barszcz portion of garlic cloves, tart apples, the soaked mushrooms, filtered mushroom liquid, cold water, and the barszcz portions of bay leaf, allspice berries, and black peppercorns. Add dried marjoram, the barszcz portion of kosher salt, granulated sugar, and white vinegar. The loaded pot should be no more than three-quarters full.
- Extract gently. Bring the liquid slowly to 190–195°F (88–91°C) over medium heat, 20–25 minutes, checking with an {{tool:instant-read-thermometer}}. Maintain a bare simmer—occasional small bubbles, never a rolling boil—for 45–55 minutes. Skim any foam. The broth is ready when it is deep ruby, the beet flavor is pronounced, and a knife passes readily through a beet slice while the slice still holds its shape.
- Steep and clarify. Remove the {{tool:large-pot}} from the heat, cover with the {{tool:lid}}, and steep for 15 minutes. Set the {{tool:fine-mesh-sieve}} over a clean nonreactive {{tool:heavy-pot}} of sufficient capacity and strain the wywar into it. Let the liquid drain naturally; pressing or mashing the vegetables will cloud the barszcz.
Finish without boiling
- Add the zakwas. In the {{tool:heavy-pot}}, heat the strained broth to 170°F (77°C), then reduce the heat to its lowest setting. Stir in all beet zakwas. Warm gently to 165–175°F (74–79°C), about 5–8 minutes, monitoring with the {{tool:instant-read-thermometer}}. Do not let the barszcz simmer or boil after adding the zakwas: boiling dulls its fresh acidity, fermented aroma, and ruby color.
- Rest and assess. Remove from the heat, cover with the {{tool:lid}}, and rest for 10 minutes. The finished barszcz should be clear and bright ruby, with beet sweetness followed by mushroom savor and a clean sour finish. Serve at 160–170°F (71–77°C). If preparing it ahead, cool promptly, refrigerate within 2 hours, and reheat gently without boiling.
Podanie
- Serve the barszcz on its own in warmed cups or bowls, or pair it with Uszka z grzybami, Paszteciki z kapustą i grzybami, Krokiety z kapustą i grzybami, or Kulebiak z kapustą.
