Beetroot soup with dumplings is the essence of Polish cuisine, with roots in ancient traditions. The aromatic, intensely beet-flavored broth with a delicate sour note, combined with soft dumplings filled with mushroom filling, creates an unforgettable taste experience. Perfect for holidays, but also for a daily lunch when you want to feel the warmth of home and tradition in every sip.
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Peel the beets, carrot, parsley, and celery, and cut them into smaller pieces. Leave the onion and garlic whole.
In a large pot, place the beets, carrot, parsley, celery, onion, garlic, bay leaves, and allspice. Cover with water and bring to a boil.
Reduce the heat and simmer for about 30 minutes. Add salt, pepper, and apple cider vinegar to taste.
Strain the broth, removing the vegetables and spices. Reheat the strained borscht.
Cook the dumplings according to the instructions on the package or prepare homemade ones. Serve hot borscht with the dumplings.
Beetroot soup is one of the oldest dishes in Polish cuisine, and its history dates back to the Middle Ages.
Borscht is best served in deep plates or bowls. It can be garnished with fresh dill or parsley. Serve hot to fully enjoy the aroma.
Store leftover borscht in an airtight container in the refrigerator for up to 3 days. It can also be frozen in ice cube trays for up to 3 months. Reheat over low heat, adding a little water to restore the proper consistency.
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