Borscht with dumplings
Description
The recipe won't take much time. I suggest a diet borscht recipe. I don't fry the vegetables in oil—I boil them instead. Thanks to this method, my borscht is completely non-greasy. Also, I use chicken or turkey broth. I recommend replacing fresh tomatoes only with tomato juice made from fresh tomatoes. You can add tomato paste, but it tastes much better with fresh tomatoes. How long to cook the cabbage is up to you—some prefer it softer, others less so. My borscht turns out aromatic, healthy, and very delicious. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making borscht with dumplings.
- 2
Step 2
Pour any meat broth into a saucepan.
- 3
Step 3
Peel the beet, wash it, and grate on a grater. Place it in a pot with broth. Put the pot on the stove and start cooking the borscht.
- 4
Step 4
Peel the carrots, wash and grate them. Add to the saucepan.
- 5
Step 5
Peel, wash, and finely chop the onion. Add it to the borscht as well.
- 6
Step 6
Peel the potatoes, wash them, and cut into cubes. Place in a pot. Continue cooking the borscht.
- 7
Step 7
When all the vegetables in the pot are almost ready, add cabbage cut into thin strips. I used young cabbage. If using mature cabbage, add it a little earlier.
- 8
Step 8
Chop the tomatoes any way you like and add them to the borscht.
- 9
Step 9
Season with salt to taste and cook the borscht for another 10-12 minutes until done. At the end, add minced garlic.
- 10
Step 10
Prepare the dumplings. Break an egg into a bowl.
- 11
Step 11
Add the flour.
- 12
Step 12
Add a pinch of salt, 2-3 tablespoons of water, and mix. The dough should have the consistency of pancake batter.
- 13
Step 13
Drop portions of dough into a saucepan of boiling water using a teaspoon. When the dumplings rise to the surface, cook them for another 2-3 minutes, then remove with a slotted spoon.
- 14
Step 14
The borscht is ready. When serving, place dumplings into each bowl.