Description
A hearty and vibrant Ukrainian soup made with beets, served with tender dumplings.
Ingredients
Scale
- 4 large beets
- 1 medium carrot
- 1 medium potato
- 1 medium onion
- 2 cups cabbage
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon vinegar
- to taste salt
- to taste black pepper
- for garnish dill
- for serving sour cream
- 2 cups flour
- 1 egg
- 1/2 cup water
Instructions
- In a large pot, heat some oil over medium heat. Add the onion and sauté until translucent.
- Add the grated beets, carrot, diced potato, and tomato paste. Stir and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 30 minutes.
- Add the shredded cabbage, vinegar, salt, and pepper. Simmer for an additional 15 minutes or until the vegetables are tender.
- While the soup is simmering, prepare the dumplings. In a mixing bowl, combine flour, egg, and water. Mix until a dough forms.
- Roll the dough into small balls or shape into desired dumpling size.
- Drop the dumplings into the simmering borscht and cook for about 10 minutes, or until they float to the top.
- Serve hot, garnished with fresh dill and a dollop of sour cream.
- Prep Time: 20
- Cook Time: 1
- Category: Soup
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Fat: 5
- Carbohydrates: 45
- Fiber: 8
- Protein: 7