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Borscht with Polish dumplings

Borscht with Polish dumplings
4.3 18 ratings
Prep. 55 min
Total 1 h 30 min
8 portions
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Ingredients

Porcini mushroom filling
  • dried porcini mushrooms
    30 g
  • water
    250 g
  • brown onion cut into quarters
    80 g
  • oil
    2 tsp
  • breadcrumbs
    30 g
  • sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • lemon juice
    2 tsp
Dumplings
  • plain flour plus extra for dusting
    140 - 160 g
  • olive oil
    1 tbsp
  • lukewarm water
    70 g
Borscht
  • raw beetroot peeled and cut into quarters
    600 - 700 g
  • garlic cloves
    3
  • dried porcini mushrooms cut into slices
    5
  • water plus extra for boiling
    1400 g
  • sea salt plus extra to taste
    2 tsp
  • ground black pepper plus extra to taste
    ¼ tsp
  • raw sugar
    2 tbsp
  • dried bay leaves
    2
  • allspice berries
    5
  • white vinegar to taste
    2 - 3 tbsp
  • dried marjoram
    2 tbsp

Difficulty

medium

Nutrition per 1 portion

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

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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