Beetroot soup with dumplings is a classic Polish dish that combines the intense flavor of beets with the delicate, meaty filling of the dumplings. The soup has a deep, ruby color and an incredibly aromatic scent thanks to the addition of garlic, marjoram, and bay leaves. The dumplings, made from thin dough and juicy filling, pair perfectly with the aromatic broth. Traditionally served during Christmas Eve, it symbolizes Polish hospitality and culinary tradition.
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Peel and chop the beets, carrot, parsley root, and celery into smaller pieces. Peel and finely chop the onion.
In a large pot, bring water to a boil. Add the chopped vegetables, bay leaf, allspice, and garlic. Simmer on low heat for about 30 minutes.
Add marjoram, salt, and pepper to taste. Cook for a few more minutes, then strain the soup through a sieve to make it clear.
Heat the dumplings according to the instructions on the package. Transfer to bowls and pour hot borscht over them. Serve immediately.
Beetroot soup with dumplings is traditionally served during Christmas Eve in Poland, making it one of the most important holiday dishes.
Borscht is best served in elegant bowls, garnished with fresh dill or parsley. Serve the soup hot, and you can place bread or pastries alongside it. A glass of red wine also pairs well with the dish.
Store leftover borscht in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, use freezer containers and store for up to 3 months. Reheat on low heat on the stove or in the microwave.
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