Step-by-Step Guide to Prepare Award-winning Borscht (Beetroot Soup) and Dumplings

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, borscht (beetroot soup) and dumplings. One of my favorites. This time, I will 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 current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Borscht (Beetroot Soup) and Dumplings is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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:

1. Prepare 5 large beets
2. Prepare 1 large onion
3. Take 4 garlic bulbs
4. Make ready 2 florets broccoll
5. Make ready 2 large tomatoes
6. Make ready Vegetable oil
7. Make ready 1 pint vegetable stock
8. Take 2 Bay leaves
9. Take For the dumplings:
10. Get 1 mug of all plain flour
11. Take 2 teaspoons baking powder
12. Take 1/2 teaspoon salt
13. Take 1/2 mug milk
14. Get 1 egg
15. Take 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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