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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, borscht (beetroot soup) and dumplings. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Borscht (Beetroot Soup) and Dumplings is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Borscht (Beetroot Soup) and Dumplings is something which I’ve loved my entire life.

To get started with this particular 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 cook it.

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

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