Authentic Polish Barszcz Czerwony (Red Beet Soup with Dumplings)

Polish Barszcz Czerwony, also known as Red Beet Soup with Dumplings, is a delightful dish that brings together the flavors of Eastern Europe in every bowl. It’s one of those international soups that not only warms the body but also offers a taste of tradition and culture, making it a favorite at festive gatherings and family dinners.

Imagine a rich, vibrant red soup that’s both earthy and slightly sweet, complemented by tender dumplings. This specialty soup showcases the goodness of beets and showcases how simple ingredients can create something extraordinary. Whether you’re enjoying it on a cold winter night or serving it at a holiday feast, this recipe will surely impress your guests!

Traditional Polish Barszcz Czerwony Recipe

A bowl of Polish Barszcz Czerwony (Red Beet Soup) with dumplings and dill on a rustic table.

This authentic Polish Barszcz Czerwony is a stunningly flavorful soup made with roasted beets, fresh herbs, and served with delightful dumplings. The taste is a harmonious blend of sweet and tangy, with a hint of earthiness from the beets, making it both refreshing and comforting.

Ingredients

4 medium beets, peeled and grated
1 large onion, chopped
2 cloves garlic, minced
6 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon sugar
Salt and black pepper to taste
Fresh dill or parsley for garnish
For the dumplings:
1 cup all-purpose flour
1 large egg
Water as needed
Pinch of salt

Instructions

Prepare the Beets: In a large pot, sauté the chopped onion and garlic until translucent. Add the grated beets and cook for about 5 minutes.
Make the Soup Base: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 30 minutes.
Season the Soup: Add balsamic vinegar, sugar, salt, and pepper to taste. Stir well and let it simmer for another 10 minutes.
Prepare the Dumplings: In a bowl, combine flour, egg, and a pinch of salt. Gradually add water until a soft dough forms. Roll small pieces into balls.
Cook the Dumplings: Drop the dumplings into the simmering soup and cook for an additional 5-7 minutes or until they float to the top.
Serve: Ladle the soup into bowls, garnish with fresh dill or parsley, and enjoy hot.