Where to eat Barszcz czerwony

Method

1. Five days ahead: combine sliced raw beetroot with garlic, bay, allspice and rye flour in a glass jar. Cover with warm water and salt. Seal loosely and ferment at room temperature 4 to 5 days until sharp and sour-smelling.
2. Strain the zakwas, discarding the solids. Reserve the liquid (around 1L).
3. Soak the porcini in 500ml warm water 30 minutes.
4. Place the grated beetroot, carrots, parsnip, celeriac, charred onion, the porcini and their soaking liquid, bay leaves, allspice and peppercorns in a heavy pot with 2.5L cold water. Bring to the gentlest simmer; never boil hard.
5. Simmer 90 minutes uncovered. Strain through a fine sieve, discarding the solids. The broth should be deep ruby.
6. Return to a clean pot. Add crushed garlic, lemon juice, sugar, salt and the zakwas. Warm gently; never boil after adding zakwas or the colour dulls.
7. For uszka: knead the flour, egg and water to a smooth dough. Rest 20 minutes. Roll thin, cut 4cm squares, place a small mushroom-onion filling in each, fold to triangles, then pinch two opposite corners together to make 'little ears'. Cook in salted water 5 minutes.
8. Ladle hot clear barszcz into bowls, drop 5 to 6 uszka in each.