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

Before you jump to Borscht (Beetroot Soup) and Dumplings recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

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We hope you got benefit from reading it, now let’s go back to borscht (beetroot soup) and dumplings recipe. You can cook borscht (beetroot soup) and dumplings using 16 ingredients and 10 steps. Here is how you cook it.

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