Beetroot soup with dumplings is a classic Polish dish, whose unique, deep flavor comes from the long cooking of beets, garlic, and aromatic spices. The dumplings, small pastries filled with mushroom filling, add a unique texture to the dish. The soup has an intensely red color and a subtle, slightly sour taste with a delicate hint of sweetness. This traditional dish is often served during Christmas, but it also works perfectly on cooler days.
💡 Kliknij na składnik aby oznaczyć jako użyty
Peel the beets and slice them into thin rounds. Place them in a large pot and cover with water.
Add the onion, garlic, bay leaf, and allspice to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes.
After 30 minutes, add salt, pepper, and vinegar. Cook for another 15 minutes to let the flavors combine.
Transfer the dumplings to a separate pot of boiling salted water and cook for about 5 minutes, until they float to the surface.
Serve hot borscht with cooked dumplings, garnishing the plates with fresh herbs as desired.
Beetroot soup is one of the oldest Polish dishes, known since the Middle Ages.
Serve the borscht in elegant plates, preferably at a temperature of around 70°C. Decorate the dish with fresh herbs, such as parsley or dill, to add color and aroma. It pairs perfectly with fresh bread or pastries.
Store leftover borscht in an airtight container in the refrigerator, where it can stay fresh for 3-4 days. It's best to freeze the dumplings, and before serving, heat them in hot water for a few minutes.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Comments (0)
Be the first to comment on this recipe!
Add a comment