Borscht (Beetroot Soup) and Dumplings
Borscht (Beetroot Soup) and Dumplings

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, borscht (beetroot soup) and dumplings. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ (listen)) is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin. Borsh is a traditional Russian soup prepared from beets and cabbage. It is usually served with a spoon of sour cream.

Borscht (Beetroot Soup) and Dumplings is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Borscht (Beetroot Soup) and Dumplings is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have borscht (beetroot soup) and dumplings using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Borscht (Beetroot Soup) and Dumplings:
  1. Prepare 5 large beets
  2. Get 1 large onion
  3. Make ready 4 garlic bulbs
  4. Make ready 2 florets broccoll
  5. Make ready 2 large tomatoes
  6. Take Vegetable oil
  7. Get 1 pint vegetable stock
  8. Take 2 Bay leaves
  9. Get For the dumplings:
  10. Take 1 mug of all plain flour
  11. Take 2 teaspoons baking powder
  12. Get 1/2 teaspoon salt
  13. Get 1/2 mug milk
  14. Make ready 1 egg
  15. Prepare Pepper
  16. Take 1 lemon

Who of you didn't hear about russian or ukrainian borscht? The iconic borscht is probably the most famous Ukrainian dish. This simple soup is made with meat or bone stock, sautéed vegetables, and fermented beetroot juice. There are many versions - the broth can even be fish or vegetable-based, and the choice of vegetables varies from region to region.

Instructions to make Borscht (Beetroot Soup) and Dumplings:
  1. Fry the onions and garlic until golden brown
  2. Add the beetroot, tomatoes and broccoli.
  3. Add the stock and the bay leaves.
  4. Simmer for 30-40 minutes or until the beets are nice and soft.
  5. 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.
  6. Make the dumplings: Whisk the flour, baking powder pepper and salt in a large bowl.
  7. Whisk together the egg and milk. Mix this into the bowl. You should now have a thick gloopy batter.
  8. 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.
  9. 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.
  10. Enjoy!

This simple soup is made with meat or bone stock, sautéed vegetables, and fermented beetroot juice. There are many versions - the broth can even be fish or vegetable-based, and the choice of vegetables varies from region to region. Borsch - The Russian Beetroot Soup. Borsch is the famous soup in many Russian families, as well as many Eastern and Central European countries. The recipes of borsch vary, but vegetables (mainly beet) and sour cream are always the main ingredients.

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