Borshch with Ukrainian Dumplings
A hearty Ukrainian-inspired beet soup served with homemade dumplings. This comforting meal is perfect for a chilly evening.
Ingredients
- ●2 medium beetspeeled and chopped
- ●2 medium carrotspeeled and chopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup fermented beet juicesuch as borshch
- ●4 cups waterfor the soup
- ●2 cups all-purpose flourfor the dumplings
- ●2 large eggsbeaten
- ●to taste saltfor seasoning
Instructions
- 1
In a large pot, sauté the chopped onion and minced garlic until softened.
- 2
Add the chopped carrots and beets, cooking until they begin to soften.
- 3
Pour in the fermented beet juice and 4 cups of water, bringing the mixture to a boil.
- 4
Reduce heat and simmer for 20 minutes or until the vegetables are tender.
- 5
While the soup is cooking, prepare the dumplings by combining the flour, eggs, and salt in a bowl.
- 6
Mix the dough until a ball forms, then knead for 5 minutes until smooth and elastic.
- 7
Divide the dough into 8 equal pieces and roll each into a ball.
- 8
Flatten each ball into a disk and set aside.
- 9
Once the soup is ready, cook the dumplings in the soup for 10-15 minutes or until they float to the surface.
- 10
Serve hot, garnished with chopped fresh herbs if desired.