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We hope you got benefit from reading it, now let’s go back to borscht (beetroot soup) and dumplings recipe. You can cook borscht (beetroot soup) and dumplings using 16 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Borscht (Beetroot Soup) and Dumplings:
- Take large beets
- Take large onion
- Prepare garlic bulbs
- Get florets broccoll
- Take large tomatoes
- Prepare Vegetable oil
- You need vegetable stock
- Prepare Bay leaves
- Use For the dumplings:
- You need mug of all plain flour
- Provide baking powder
- Provide salt
- Get mug milk
- You need egg
- Take Pepper
- Prepare lemon
Instructions to make Borscht (Beetroot Soup) and Dumplings:
- Fry the onions and garlic until golden brown
- Add the beetroot, tomatoes and broccoli.
- Add the stock and the bay leaves.
- Simmer for 30-40 minutes or until the beets are nice and soft.
- Remove the bay leaves. Blend with hand blender until a smooth consistency. Add a little more water or stock if the soup is too thick.
- Make the dumplings: Whisk the flour, baking powder pepper and salt in a large bowl.
- Whisk together the egg and milk. Mix this into the bowl. You should now have a thick gloopy batter.
- Add in single large spoons to the soup (an ice cream scoop is perfect for this.) These will expand in the pot as they steam so leave some space between the spoons of batter.
- Simmer for 10 minutes with the lid on. I like to serve this with a lemon wedge and some mature cheddar cheese crumbled on top, but you can leave this out if you prefer.
- Enjoy!
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