Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, borscht (beetroot soup) and dumplings. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Borscht (Beetroot Soup) and Dumplings is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Borscht (Beetroot Soup) and Dumplings is something which I have loved my whole life.
This is a Wichary family recipe for a hot beet soup (barszcz/borscht) with mushroom dumplings (uszka). It used to be a Christmas tradition in my family back in Poland. In my home town of Szczecin.
To begin with this recipe, we have to first prepare a few ingredients. You can cook borscht (beetroot soup) and dumplings using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Borscht (Beetroot Soup) and Dumplings:
- Make ready 5 large beets
- Get 1 large onion
- Prepare 4 garlic bulbs
- Take 2 florets broccoll
- Take 2 large tomatoes
- Make ready Vegetable oil
- Make ready 1 pint vegetable stock
- Take 2 Bay leaves
- Get For the dumplings:
- Make ready 1 mug of all plain flour
- Take 2 teaspoons baking powder
- Make ready 1/2 teaspoon salt
- Get 1/2 mug milk
- Get 1 egg
- Prepare Pepper
- Prepare 1 lemon
The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex,. and the mushrooms are reserved as filling for ear-shaped dumplings, which are served with the soup. The Ukrainian version of this soup is also popular in Russian cuisine. However, there are many regional variations of this dish in Russia. Borscht (English: / ˈ b ɔːr ʃ, ˈ b ɔːr ʃ t / ()) is a sour soup common in Eastern Europe and Northern Asia.
Steps to make Borscht (Beetroot Soup) and Dumplings:
- Fry the onions and garlic until golden brown
- Add the beetroot, tomatoes and broccoli.
- Add the stock and the bay leaves.
- Simmer for 30-40 minutes or until the beets are nice and soft.
- Remove the bay leaves. Blend with hand blender until a smooth consistency. Add a little more water or stock if the soup is too thick.
- Make the dumplings: Whisk the flour, baking powder pepper and salt in a large bowl.
- Whisk together the egg and milk. Mix this into the bowl. You should now have a thick gloopy batter.
- Add in single large spoons to the soup (an ice cream scoop is perfect for this.) These will expand in the pot as they steam so leave some space between the spoons of batter.
- Simmer for 10 minutes with the lid on. I like to serve this with a lemon wedge and some mature cheddar cheese crumbled on top, but you can leave this out if you prefer.
- Enjoy!
In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, one of the most famous dishes of Ukrainian cuisine, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. Borscht, red beet soup, is the best-known Russian and Ukrainian soup in the world. But there are some Russian beet soup recipes with sauerkraut. And this is one of them. You can take for this recipe any kind of meat or do not use meat at all.
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