Honey Saffron Barszcz & Dumplings (Polish Christmas Recipe)

Barszcz, the iconic Polish beet soup, is a dish that carries with it centuries of tradition.

It’s a heartwarming bowl of deep-red broth, known for its vibrant flavor and wholesome simplicity.

Honey Saffron Barszcz With Dumplings (Polish Christmas Recipe)-made this recipe

But what if we took this classic and gave it a twist? That’s exactly what I’ve done with this Honey Saffron Barszcz, a fusion of the earthy sweetness of beets, the luxurious floral notes of saffron, and the delicate touch of honey.

And to elevate this dish even further, I’ve paired it with roasted garlic dumplings that bring in a savory element, balancing the soup’s natural sweetness.

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Ingredients Required for Honey-Saffron Barszcz

Honey Saffron Barszcz With Dumplings - Ingredients

For the Barszcz:

4 medium-sized beets, peeled and grated
1 large onion, finely chopped
2 medium carrots, peeled and grated
1 stalk celery, finely chopped
Use 2 tablespoons of olive oil for a light flavor or 2 tablespoons of melted butter for a richer flavor
1 teaspoon saffron threads
Use 4 cups of vegetable stock for a lighter broth or 4 cups of beef stock for a richer, heartier flavor
2 tablespoons honey
2 tablespoons lemon juice (for a touch of acidity)
Salt and pepper to taste
1 bay leaf
One teaspoon of dried thyme, if desired for added depth
Fresh dill for garnish

For the Roasted Garlic Dumplings:

Choose Your Dumpling Preferences:

Fried | Steamed | Simple Stuffing

1 cup all-purpose flour
1/2 cup semolina flour (for texture)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon olive oil
Half a cup of warm water, or more if necessary
4 cloves garlic, roasted and mashed
2 tablespoons fresh parsley, chopped
1 tablespoon butter (for sautéing)
Freshly ground black pepper, to taste

How to Make Honey-Saffron Barszcz with Roasted Garlic Dumplings?

Step 1: Preparing the Beets for the Barszcz

Begin by peeling and grating your beets.

By grating you are actually grinding the beets well, releasing all their color and deep earthy flavor back into the broth.

Once you have grated them, put them aside and if you own a food processor then now would be a great time to get it out as well.

The grating process can be a little messy, so you could also use a mandoline slicer or buy pre-grated beets from your local store if you like.

Step 2: Saute the Vegetables for the Barszcz

Heat the olive oil (or butter) in a big soup pot until it is glossy, around medium.

Add the celery, carrots, and onion after the vegetables have cooked up properly.

Saute for 5 to 7 minutes, or until the onion is transparent and the vegetables start to break down.

This makes the step so important because it forms the foundation for a rich, savory flavor base.

Step 3: Infuse the Saffron in the Broth

Take the saffron threads and put them in a small bowl with the veggies that have been sauteed well.

After covering the saffron threads with hot water, let them soak for approximately five minutes.

Then, add 1 tablespoon of the boiling water, which will allow the saffron’s full taste and aroma to emerge.

After all, saffron is one of the luxury spices i.e. its sweet, slightly floral undertones will perfectly counterbalance the natural sweetness of beets, so this soup gains an exotic flavor.

Once the saffron is ready, you pour the vegetable stock into the pot with the sauteed vegetables.

Stir in the bay leaf, thyme, and saffron water, and wait until it boils.

Let it cook for 15 minutes to allow the flavors to blend and develop.

Step 4: Add the Beets and Honey

Now it’s time to add the grated beets to the pot followed by stirring them into the broth, and letting them cook with the stock for about 10 minutes.

Beets take a little longer to soften, but they will eventually infuse the soup with their gorgeous color and earthy sweetness.

Next, stir in the honey, the sweetness of honey complements the earthiness of the beets and the floral undertones of saffron, creating a harmonious balance.

If you want a slightly more tart flavor profile, feel free to adjust the honey amount according to your preference.

Step 5: Season and Simmer the Barszcz

Taste the soup after adding the honey and keep adjusting the spice until perfect.

After you’ve added the salt and pepper as necessary, boil the soup for a further fifteen to twenty minutes.

During this time, the flavors will continue to meld, and the beets will soften further, turning the broth a rich, vibrant red.

Just before serving, stir in the lemon juice as the acidity from the lemon brightens the flavor of the soup, balancing out the richness from the saffron and honey.

Step 6: Make the Roasted Garlic Dumplings

While the soup is simmering, it’s time to prepare the dumplings.

To begin, start roasting your garlic at 375°F (190°C) in a preheated oven.

Wrap the garlic cloves in foil and roast them for 20 to 25 minutes until they become soft and fragrant.

Once roasted, allow the garlic to cool slightly before squeezing the cloves out of their skins and mashing them into a smooth paste.

In a large bowl, combine the all-purpose flour, semolina flour, baking powder, and salt followed by adding the mashed roasted garlic, fresh parsley, and olive oil.

Slowly add the warm water, stirring until a dough forms and the dough should be smooth but slightly sticky.

If it seems too dry, add a little extra water, I would say one tablespoon at a time works best.

Once the dough is formed, roll it into small balls, about the size of a cherry tomato.

Bring a pot of salted water to a gentle boil, and drop the dumplings into the water or even better use a dumpling steamer to get it steamed.

They are done when they float to the top, which should happen in two to three minutes. After that, you have to take them out using a slotted spoon and put them aside.

Want to save time and skip this step? Get ready to eat fried dumplings here.

Step 7: Finish and Serve

Serving the Honey Saffron Barszcz With Dumplings

Ladle the Honey-Saffron Barszcz into bowls and place a few roasted garlic dumplings in the center of each bowl followed by garnishing with freshly chopped dill for that authentic Polish touch.

The dumplings add a delightful texture contrast to the smooth, fragrant beet soup.

The roasted garlic lends a rich, savory depth, balancing the sweet undertones of the honey and saffron.

Serve hot, ideally with a slice of rustic Polish rye bread or a crusty baguette for dipping.

Tips for Making the Best Honey-Saffron Barszcz

Use Fresh Beets: Fresh, firm beets will yield the best flavor and color. If you can find them, go for organic beets for an extra touch of sweetness.
Adjust Sweetness: The amount of honey you use depends on how sweet your beets are and your personal taste. Start with two tablespoons and add more if you want a richer sweetness.
Saffron Quality: Saffron is a delicate spice, and its quality makes a big difference. Make sure to use high-quality saffron threads for the best flavor and fragrance.
Roast the Garlic Well: Roasting garlic is key to achieving that mellow, rich flavor. Don’t rush this step; the longer it roasts, the more aromatic and sweet it will become.
Dumplings Variation: You can make your dumplings ahead of time and freeze them. Just drop them straight into boiling water from the freezer when ready to serve.
Make It Ahead: The flavors in the soup only get better as it sits. Make the soup a day in advance and store it in the fridge to allow the flavors to intensify.