Borscht (Beetroot Soup) and Dumplings

Name: Borscht (Beetroot Soup) and Dumplings
Total time: 2700 s
Yield: 4 people
Cuisine: British
Ingredients: 5 large beets; 1 large onion; 4 garlic bulbs; 2 florets broccoll; 2 large tomatoes; Vegetable oil; 1 pint vegetable stock; 2 Bay leaves; For the dumplings:; 1 mug of all plain flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 mug milk; 1 egg; Pepper; 1 lemon

Mark Wheatley @cook_7232200

Bristol, UK

I had some #seasonsupply beetroot to use up so decided to make Borscht. I like to augment the beets with a variety of other veg - here I’ve used broccoli and tomato but you can use almost any kind of veg you like.

Mark Wheatley @cook_7232200

Saved

Ingredients

45 mins

4 people

5large beets
1large onion
4garlic bulbs
2florets broccoll
2large tomatoes
Vegetable oil
1 pintvegetable stock
2Bay leaves
For the dumplings:
1mug of all plain flour
2 teaspoonsbaking powder
1/2 teaspoonsalt
1/2mug milk
1egg
Pepper
1lemon

Saved

Steps

45 mins

1

Fry the onions and garlic until golden brown
2

Add the beetroot, tomatoes and broccoli.
3

Add the stock and the bay leaves.
4

Simmer for 30-40 minutes or until the beets are nice and soft.
5

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.
6

Make the dumplings: Whisk the flour, baking powder pepper and salt in a large bowl.
7

Whisk together the egg and milk. Mix this into the bowl. You should now have a thick gloopy batter.
8

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.
9

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.
10

Enjoy!