Borscht with dumplings: step by step recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Borscht with dumplings is a delicious first course. Many people love this rich, thick dish. It has become a benchmark for local cuisine. There are a lot of recipes for this dish, each housewife finds some of her cooking options. So, even changing the composition of dumplings, you can make a completely new dish. For example, this ingredient is made from wheat, rye and even buckwheat flour. And borscht can be not only fatty, with chicken and lard, but without meat ingredients at all. Decorate it with fresh or dried herbs, sour cream or tomato paste.

Basic variant of cooking borscht

Borsch is a combination of vegetables, which necessarily includes beets, as well as broth. The latter can be meat or vegetable. To cook a delicious borsch with dumplings, you need to take:

• 300 grams of chicken meat, with bones;
• two liters of water;
• one parsley root;
• onion head;
• one small carrot;
• one beet;
• a small piece of celery root;
• five potatoes;
• 500 grams of fresh cabbage;
• two tablespoons of vegetable oilodorless;
• a teaspoon of s alt;
• half a tablespoon of tomato paste;
• half bunch of fresh parsley or dill.

Preparing such a delicious borsch with dumplings according to the recipe is very simple, despite the large number of ingredients. However, it should be noted right away that dumplings are made separately. They can also be used in other soups.

Dumplings: ingredients and the recipe itself

To cook delicious and simple dumplings, you need to take:

• glass of flour;
• half a glass of water;
• one medium sized egg;
• about half a teaspoon of s alt.

To begin with, boil water without cooling, pour flour into it and knead the dough with a spoon. When it cools down, that is, it becomes a little warm, break one egg and combine all the ingredients. Mix thoroughly.

Boil water in a saucepan, s alt. A tablespoon is doused with boiling water and the dough is scooped up with it. Gently put it in the pan, removing it from the spoon. This is how all the pieces are cooked. As a result, dumplings should float and boil a little. The finished ingredient is laid out in a separate plate.

Such dumplings can be used in different borscht recipes. Cooking with dumplings gives the dish a certain charm. For this reason, this ingredient can be found very often. Another option for using dumplings is to collect excess fat. After all, borscht often contains lard.

Borsch with dumplings: recipe with photo

Parsley root is washed and cleaned,cut into small rings. Celery is also peeled and cut into strips, thin enough.

The chicken is washed, put in a saucepan and poured with cold water. Bring the broth to a boil, remove the foam with a spoon. This will help you get a delicious broth. Add celery and parsley root, half a teaspoon of s alt. Cook until the chicken is ready. This can take up to forty minutes.

Onions are peeled and cut into cubes. Take a frying pan, pour a tablespoon of vegetable oil, heat it up. Add the onion and fry, stirring, until translucent. Fried onions are sent to the broth.

Add more oil to the pan. The carrots are peeled and cut into strips, the vegetable is fried in hot oil until a golden hue appears, put in the broth. Cook the soup for another fifteen minutes.

Beets are cleaned, washed with cold water and cut into small strips, cabbage is chopped. The size of the pieces depends on taste preferences. Potatoes are also peeled and diced.

The chicken is taken out of the broth, the beets are put in the pan, and they are waiting for the soup to boil. Cook for another ten minutes. They report the cabbage, also wait for it to boil, put the potatoes. Cook for another fifteen minutes until the potatoes are ready. Add tomato paste, stir the soup thoroughly, turn off the stove. Borscht with dumplings should be infused. For this reason, the pot is covered with a lid and the soup is kept like that for another ten minutes.

Parsley chopped finely. Borscht is poured into a plate, dumplings are put, everything is sprinkled with fresh herbs. Traditionally, borscht is eaten hot. CookingBorscht with dumplings does not take much time, but this dish can forever remain in the family's diet.

Borscht without meat: cooking a hearty meal

This recipe is for those who don't like meat. However, due to the large number of ingredients, borsch with dumplings turns out to be satisfying, the absence of chicken or beef is not felt in it.

To prepare this first course, you need to take:

• 200 grams of fresh cabbage;
• 150 grams of beets;
• one hundred grams of onions;
• one hundred grams of carrots;
• two red bell peppers;
• two liters of water;
• half bunch of parsley;
• three tablespoons of vegetable oil;
• one and a half teaspoons of s alt;

Also, before serving, you can flavor the soup with sour cream. A photo of borscht with dumplings shows how beautiful and appetizing it turns out.

It is also worth immediately preparing the ingredients for dumplings. For them you need to take:

• 14 tablespoons of rye flour;
• a teaspoon of s alt;
• 160ml water;
• four tablespoons of vegetable oil.

What are the advantages of making borscht with rye flour dumplings? It has a delicate but slightly tart flavor.

How to cook delicious borscht?

First prepare the vegetables. Peel the onion, chop finely. Carrots are also peeled, cut into strips. Beets are also finely chopped.

Pour a tablespoon of oil into a frying pan. Fry the onion for about seven minutes, remove. Adding so many moreoil, fry the carrots so that it changes color. Do the same with beets.

Cabbage is washed and finely chopped. Water is poured into a saucepan and brought to a boil. Add roasted vegetables. Boil them for ten minutes. Put the cabbage, add s alt and cook the soup for another ten minutes.

Begin to cook the dumplings themselves. Mix s alt and flour, add oil and water, knead the dough. It will be sticky, but plastic enough. Balls are formed from it, which are placed in the soup. Cook for another ten minutes.

Bulgarian peppers are washed and de-seeded, chopped into cubes, put into soup, boiled for five minutes, removed from the stove. Finely chop the greens and add it to the soup, cover everything with a lid and let stand for about ten minutes.

Soup with buckwheat dumplings

Borscht with chicken legs and buckwheat dumplings is another original version of a familiar dish. To prepare it, you need to take:

• 500 grams of chicken legs;
• two liters of water;
• a small head of cabbage;
• three hundred grams of potatoes;
• one beet;
• two tablespoons of lard;
• half a glass of tomato paste and sour cream each;
• tablespoon butter;
• one carrot;
• a small parsley root;
• onion head;
• 9 percent vinegar - a tablespoon;
• s alt and pepper to taste.

In this recipe, dumplings are also cooked in advance or at the moment when the soup is being prepared.

How to cook dumplings:description

First you need to take all the ingredients, namely:

• two hundred grams of buckwheat flour;
• four tablespoons of water;
• one egg.

Water is lightly s alted, boiled, removed from the stove. Dip about a third of the flour into it, knead the dough and cool. Then add the egg and the remaining flour. The dough is not cool.

Boil water, use a spoon to collect the dough, lower it into the water. Boil until the dumplings float to the top, remove from the water and put in a bowl.

Borscht with dumplings: a step by step recipe

First, chicken meat is cooked, the legs need to be washed, cut into pieces. Place the chicken in a saucepan, cover with water and bring to a boil. The resulting foam is removed. Leave a slow fire and simmer the meat for about an hour and a half.

The finished broth is filtered, the meat is set aside for now. The beets are peeled and cut into slices. At the bottom of the pan, pour a little broth, vinegar and put the beets, stew. Add diced onion, parsley root and carrots, tomato paste. Set aside the ingredients.

Pour strained broth into a saucepan. Bring to a boil. Cabbage is cut into squares and placed in a bowl. When the soup boils, peel and cut the potatoes into cubes. Cook for about fifteen minutes. Then stewed vegetables are added, namely beets, roots and tomato paste.

Parsley is finely chopped, combined with bacon and mixed thoroughly, lightly rubbing. Place in a saucepan and cook until done. Let it brew for about twenty minutes under the lid.

Put on a platea piece of chicken, pour borscht, decorate with sour cream and dumplings.

Delicious dumplings with garlic

This is another variant of delicious dumplings. But they are more aromatic and spicy. They will help diversify not only borscht, but also other thick soups. And many cook them just like buns.

For this dish you need to take:

• glass of curdled milk;
• one egg;
• a pinch of s alt;
• soda - on the tip of a knife;
• one hundred grams of fat;
• garlic clove;
• half of onion;
• flour - to make the dough cool.

Pour the flour into a bowl, add curdled milk, egg, s alt and soda, mix thoroughly. The dough should be tough. Peel the garlic and onion, finely chop, add lard and stir with a crush, add to the dough, knead again.

Balls are made from the dough, put into the cooking borscht and boiled until boiling, and then until tender. If you want to serve dumplings separately, you can boil them in s alted boiling water.

Every housewife should be able to cook borscht. In fact, many people mistakenly believe that this first course takes a lot of time and effort, but this opinion is erroneous. Cooking borscht is easy. The abundance of ingredients is usually frightening. However, it is they who give this first course such a taste. This thick dish is often served with sour cream, making it a soft pink. You can also cook dumplings - pieces of dough prepared in a certain way. In somerecipes make them in advance, and in others - along with soup. It is also worth decorating the plate of this beautiful first course with fresh herbs.