Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium beets, peeled and grated
- 2 carrots, peeled and grated
- 2 celery stalks, chopped
- 1 small head of cabbage, shredded
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1 egg
Special equipment needed:
- Large soup pot
- Mixing bowl
- Rolling pin
- Large slotted spoon
Step-by-step instructions:
1. In a large soup pot, sauté the onion and garlic in a bit of oil until softened.
2. Add the grated beets, carrots, and celery, and cook for 10 minutes, stirring occasionally.
3. Add the shredded cabbage, diced tomatoes, broth, bay leaves, thyme, dill, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
4. While the soup is simmering, make the dumplings. In a mixing bowl, combine the flour and salt. In a separate bowl, whisk together the water and egg. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. On a floured surface, roll out the dough to a thickness of about 1/4 inch. Cut the dough into small squares or circles.
6. Drop the dumplings into the simmering soup and cook for 10-15 minutes, until they are cooked through.
7. Remove the bay leaves and discard. Serve the soup hot, topped with a dollop of sour cream and a sprinkle of fresh parsley and dill.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Simmering temperature for the soup: medium-low heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 8g
Fiber: 10g
Sodium: 1100mg
Substitutions for ingredients:
- You can use beef or pork broth instead of vegetable or chicken broth.
- Instead of fresh beets, you can use canned or pickled beets.
- You can use fresh or frozen dumplings instead of making your own.
Variations:
- Add some sliced mushrooms to the soup for extra flavor.
- Use different herbs, such as rosemary or oregano, to change the flavor profile.
- Add some cooked shredded chicken or beef for a heartier soup.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Make the dumplings ahead of time and freeze them for later use.
- To make the soup vegetarian, use vegetable broth and omit the sour cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, topped with a dollop of sour cream and a sprinkle of fresh herbs.
Garnishes:
Fresh parsley and dill, sour cream
Pairings:
Crusty bread, pickled vegetables, boiled potatoes
Suggested side dishes:
Potato pancakes, pierogies, sautéed mushrooms
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the dumplings are falling apart, make sure the dough is rolled out thinly enough and that the soup is not boiling too vigorously.
Food safety advice:
- Make sure to thoroughly wash all vegetables before using.
- Store leftovers promptly in the refrigerator.
Food history:
Borscht is a traditional soup in Ukrainian cuisine, made with beets, cabbage, and other vegetables. It is often served with sour cream and dill. Dumplings are a common addition to the soup, adding a hearty texture.
Flavor profiles:
The soup is sweet and tangy, with a slight earthy flavor from the beets. The dumplings add a chewy texture and absorb the flavors of the soup.
Serving suggestions:
Serve the soup as a main course for a hearty meal.
Related Categories
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Region: Ukrainian
Taste: Savory, Tangy, Hearty, Earthy, Herbaceous, Comforting