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We hope you got insight from reading it, now let’s go back to borscht (beetroot soup) and dumplings recipe. You can have borscht (beetroot soup) and dumplings using 16 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Borscht (Beetroot Soup) and Dumplings:
- Prepare 5 large beets
- Provide 1 large onion
- Provide 4 garlic bulbs
- Get 2 florets broccoll
- Provide 2 large tomatoes
- Provide Vegetable oil
- Use 1 pint vegetable stock
- Provide 2 Bay leaves
- Get For the dumplings:
- You need 1 mug of all plain flour
- Provide 2 teaspoons baking powder
- Take 1/2 teaspoon salt
- Take 1/2 mug milk
- Take 1 egg
- You need Pepper
- Get 1 lemon
Instructions 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!
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