Borscht with Polish dumplings
TM6 TM5 TM31

Borscht with Polish dumplings

4.3 (9 ratings)

Ingredients

Porcini mushroom filling

  • 30 g dried porcini mushrooms
  • 250 g water
  • 80 g brown onion, cut into quarters
  • 2 tsp oil
  • 30 g breadcrumbs
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 tsp lemon juice

Dumplings

  • 140 - 160 g plain flour, plus extra for dusting
  • 1 tbsp olive oil
  • 70 g lukewarm water

Borscht

  • 600 - 700 g raw beetroot, peeled and cut into quarters
  • 3 garlic cloves
  • 5 dried porcini mushrooms, cut into slices
  • 1400 g water, plus extra for boiling
  • 2 tsp sea salt, plus extra to taste
  • ¼ tsp ground black pepper, plus extra to taste
  • 2 tbsp raw sugar
  • 2 dried bay leaves
  • 5 allspice berries
  • 2 - 3 tbsp white vinegar, to taste
  • 2 tbsp dried marjoram

Nutrition
per 1 portion
Calories
804.9 kJ / 191.6 kcal
Protein
5.1 g
Carbohydrates
30.2 g
Fat
4.3 g
Saturated Fat
0.8 g
Fibre
6.2 g
Sodium
701.1 mg

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