Borsch with dumplings

Borscht with dumplings is a completely homemade and very satisfying dish. Firstly, this tasty borscht is cooked in rich chicken broth, and secondly, dumplings give it extra nutritional value.

The dumplings here are prepared in a special way, so they turn out to be very tender and tasty, they even qualify as an independent dish, which can be prepared without borscht, served with melted butter or sour cream.

Note: In this recipe, cabbage is added at the last step, which leaves it with little “crunch.” Therefore, if you prefer very soft cabbage in borscht, add it a little earlier, for example, before frying the vegetables or together with it.

Ingredients

For the borscht:

chicken broth – 3.5 l
onions – 2 pcs.
carrots – 1 pc.
white cabbage – 0.5 kg
potatoes – 3-5 pcs.
beets – 1 pc.
tomatoes – 2 pcs.

For dumplings:

flour – 1 cup
boiling water – 1 cup
egg – 1 pc.
salt

Manufacturing

Borscht with dumplings is first prepared in the same way as regular reddish borscht with beets. Peel and chop all the vegetables of the so-called borscht set: beets (or prepare beetroot dressing), onions, carrots, potatoes, cabbage.

In a frying pan with a small portion of vegetable oil, fry the onion and grated carrot until soft.

Add beets (beetroot dressing) to the onion-carrot mixture, simmer until the beets are ready, adding a little broth.

Add grated or chopped tomatoes in a blender or your favorite tomato sauce. We also add a little water, if there is not enough water, and simmer all the vegetables until boiled for about 5 minutes on the lowest flame of the burner.

Here we add salt, sugar and, if you like sweet and sour borscht, apple/table vinegar or lemon juice to the roasted vegetables.

Place the cubes of peeled potatoes into the prepared chicken broth and cook until almost done.

Then we check the potatoes - they should be soft. If this is the case, you can pour the roasted vegetables from the pan along with the liquid.

Note: If you added vinegar to the frying and added it to the borscht before the potatoes were cooked, your potatoes remain tough due to the acidic environment.

Bring the borscht to a boil with the fried vegetables.

The final step in making borscht is to add cabbage to it. The borscht must be thoroughly tested for salt, and if desired, add dry or fresh herbs and crushed garlic.

Now you can prepare dumplings for borscht. They will be cooked and served separately with the borscht, which is very convenient: they will not absorb excess liquid or swell, and anyone will be able to add as much of them to a plate of borscht as they can handle.

Pour half the flour into a bowl and pour a glass of boiling water over it. We immediately begin to mix the mass so that the lumps spread out.

We wait for it to cool, and when the dough is already warm, beat in the egg, add a pinch of salt, and mix with a whisk.

Add the rest of the flour. As you go, we adjust the amount: if the dough comes out very watery, add a little more.

As a result, the dough for dumplings should turn out soft, not very elastic, it seems to stretch behind a spoon or whisk.

Boil the dumplings separately in salted bubbling water: using 2 teaspoons (for small dumplings) or 2 tablespoons (for large dumplings) we form each dumpling and lower it into boiling water.

When all the dumplings rise to the surface of the boiling water, you can remove them with a slotted spoon, grease them with oil or sour cream so that they do not stick.

We serve a plate of dumplings with the borscht or immediately put several dumplings in the hot borscht on anyone’s plate.

Ukrainian borscht with dumplings

Ingredients

Beef on the bone – 350 g

Parsnip root – 1 pc.

Onions – 1 pc.

Potatoes – 3-4 pcs.

White cabbage – 150 g

Vegetable oil – 3 tbsp.

Bay leaf – 2-3 pcs.

Dark peppercorns – 5-6 pcs.

Wheat flour – 120 g

Chicken egg – 1 pc.

Ground coriander – 1/2 tsp.

Apple cider vinegar – 2 tbsp.

Tomato puree – 200 ml

Garlic – 3-4 cloves

46 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

A good housewife is often identified by her ability to cook delicious borscht. Indeed, the list of ingredients for making one of the most popular first courses is quite large, and the taste of the finished dish depends on compliance with several aspects, such as: the right choice of meat for the broth, a set of spices, and the correct preparation of fried vegetables with tomatoes. Borscht turns out much tastier if you use homemade tomato or tomato puree than, for example, tomato paste.

Borscht with dumplings turns out even more satisfying and thick. For those who like to have a “spoon” in the pan, the option with dumplings is just right.

To make delicious Ukrainian borscht with dumplings, prepare the ingredients according to the list: vegetables, salt, spices, flour and egg for dumplings, tomato, oil and apple cider vinegar (for a light, pleasant sourness).

But first you need to set the broth to boil. For it you need to take a piece of fatty or lean beef on the bone, carrots, various roots - the recipe calls for parsnip root. You can also take parsley root, and you also need spices - bay leaf and peppercorns. Fill the ingredients with water in a saucepan and bring the future broth to a boil. If desired, you can remove the foam and continue cooking the broth, or drain the water and cook the borscht in secondary broth. The broth should be simmered over low heat for about an hour.

Borsch with dumplings

Different regions have different recipes for making borscht. Some prefer to prepare it from fresh cabbage, others from sauerkraut, some add prunes to the soup, others add mushrooms. Ukrainians often cook borscht with dumplings – small pieces of boiled dough. With them, the soup becomes more satisfying and acquires a new taste. The process of making real Ukrainian borscht is long, but the result will not make you regret the time spent.

Individual manufacturing

Borscht with dumplings is prepared almost the same as regular borscht, and not every housewife can cook regular borscht correctly. Having become acquainted with the intricacies of the technology for making this beet and cabbage soup, even an inexperienced cook will cope with the task unsurpassedly.

If the borscht has acquired a dull burgundy color and there are almost one hundred percent discolored pieces of beets floating in it, it obviously failed. Correctly cooked borscht has a rich reddish color, which is given to it by beets and tomato paste. To prevent the beets from discoloring, they should not be cooked for a long time. It is first brought to readiness by frying or stewing, and it is added to the soup no more than 10 minutes before it is ready. In addition, use vinegar or lemon juice, which helps the beets maintain their rich color.
The sequence in which products are placed is of great importance. The first ingredients in the pan should be those that require longer cooking, the last ones should be those that cook the fastest. Dumplings are added to the soup shortly before it is ready because they boil quickly. But they need to be prepared in advance.
If you add greens to the soup, you need to boil it for at least 2-3 minutes, otherwise it will quickly spoil.

Borscht with dumplings is usually served with sour cream. It is possible to do without it, but then pour a lot of fresh herbs and crushed garlic into the plates. It is not necessary to serve bread with borscht and dumplings.

Ukrainian borscht with dumplings

pork ribs – 1 kg;
lard – 100 g;
white cabbage – 0.5 kg;
potatoes – 0.5 kg;
carrots – 150 g;
onions – 150 g;
beets – 0.3 kg;
parsley – 100 g;
garlic – 3 cloves;
tomato paste – 60 ml;
table vinegar (9 percent) – 20 ml;
bay leaf – 2 pcs.;
water - 3.5 liters for soup, 1 liter for dumplings;
wheat flour – 0.4 kg;
chicken egg – 2 pcs.;
salt, pepper - to taste.

Rinse the pork ribs, cut into pieces, place in a saucepan and cover with water. Place on the stove and wait for the water to boil. Remove the foam that appears on the surface, reduce the heat. Cook until the meat just starts to fall off the bones.
Remove the ribs from the broth and leave to cool. Strain the broth and return to the heat.
Peel the potatoes, cut into one and a half centimeter pieces.
Remove the top leaves from the cabbage, rinse forks and dry with a towel. Chop the cabbage into small strips.
Place the potatoes into the bubbling borscht, and 5 minutes after that add the cabbage.
Peel the beets, cut into strips or chop on a large grater.
Literally do the same with carrots.
Peel the onion and chop finely.
Chop the lard with a knife.
Place the lard in a frying pan and melt it.
When the fat has rendered out of the lard, add onions and carrots to the frying pan and fry them until golden brown.
Add the beets and pour vinegar over them. Fry the vegetables together for 5 minutes.
Add tomato paste and simmer the vegetables until they become soft. Remove the pan from the heat.
Sift the flour.
Whisk the eggs, mix with water and whisk again.
Pour the resulting liquid into the flour, adding a little salt. Knead the dough.
20 minutes after adding the cabbage, start adding the dumplings. To do this, separate pieces of dough, forming them into small flattened balls, and drop them into the bubbling soup.
When all the dumplings float out, add the sautéed vegetables to the borscht. Salt it, dip laurel leaves into it.
Separate the meat from the pork ribs.
After 5 minutes, add meat, finely chopped garlic and parsley.
Cook for another 3 minutes and remove the pan from the heat.

Let the soup brew for 20 minutes and pour into bowls. Add a spoonful of sour cream to each plate.

Poltava borscht with dumplings

boiled chicken meat – 0.3 kg;
chicken broth – 1.5 l;
beets – 150 g;
white cabbage – 0.25 kg;
potatoes – 0.25 kg;
carrots – 100 g;
onions – 100 g;
celery root – 50 g;
apple cider vinegar (6 percent) – 20 ml;
tomato paste – 40 ml;
sugar – 5 g;
vegetable oil – 20 ml;
lard – 60 g;
flour – 100 g;
water – 60 ml;
chicken egg – 1 pc.;
salt, spices - to taste.

Make broth from chicken breast or other parts of the chicken. Remove the meat from it and cool. Separate the poultry from the bones, chop finely and return to the broth.
Wash the cabbage, pat dry with a napkin and finely chop.
Peel the potatoes and cut into small pieces.
Wash and peel the beets and carrots. Grind them on a large grater, placing them on various plates.
Peel the onion and cut into small pieces.
Peel and cut the celery into small cubes.
Fry the onion and celery in vegetable oil, add carrots and tomato paste to them. Simmer until the carrots become soft.
Finely chop the bacon and heat in an unsealed frying pan.
Add beets. Fry it for 5 minutes.
Add vinegar and sugar to the beets, stir.
When the vinegar has evaporated, pour in a ladle of broth. Simmer the beets over low heat until tender.
Knead the dough from water, eggs, salt and flour.
Boil the broth and place the potatoes in it. When it boils again, add the cabbage. Cook for 20 minutes.
Form dumplings and place them in the broth.
Add beets and roots, stir. Add salt and season to taste.
After cooking for 7-8 minutes, remove from heat.

Poltava borscht can be cooked not only from chicken, but also from duck. In this case, it will turn out to be the most satisfying and high-calorie. The soup is served with sour cream, which is placed separately in each plate. Fresh herbs won't be superfluous either.

Borsch with dumplings

flour – 0.2 kg;
chicken egg – 1 pc.;
water – 3.5 l, including 0.5 l for dumplings;
canned beans – 0.24 kg;
cabbage – 0.4 kg;
potatoes – 0.6 kg;
beets – 0.2 kg;
tomato paste – 40 ml;
vegetable oil - how much will be needed;
onion – 100 g;
carrots – 100 g;
salt, pepper - to taste;
lemon juice – 20 ml;
fresh herbs – 100 g.

Wash and peel the vegetables.
Finely chop the cabbage, cut the potatoes into medium-sized cubes.
Coarsely grate the carrots.
Cut the onion into small cubes.
Grind the beets on a large grater.
Heat oil in a saucepan, add onions and carrots. When they acquire a golden color, add tomato paste to them. Sauté until the tomato paste turns orange.
Add the beets, pouring lemon juice over them. Pour in half a glass of warm water or vegetable broth. Cover the saucepan with a lid and simmer the vegetables until cooked.
Boil water, put cabbage and potatoes in it. Cook for 20 minutes.
While the vegetables are cooking, prepare the dumpling dough.
Place the dumplings in boiling water.
After 5 minutes, pour the beans into the pan.
When the soup begins to boil again, add the stewed vegetables, spices and salt to the pan.
Continue cooking the soup for another 5-7 minutes.

Before serving, add a handful of chopped herbs to each plate and add a spoonful of sour cream or mayonnaise.

Borscht with dumplings is a hearty dish that belongs to Ukrainian cuisine. A similar soup is also cooked in Kuban, but there it is called borscht with dumplings. This hearty version of beet and cabbage soup is no more difficult to prepare than regular soup. Once you try the dish, you will not regret the effort.

Traditional recipe for real Ukrainian borscht - what is it?

With the preparation of this sample recipe for us, a fascinating incident arose, which, in fact, confirmed my idea that there is not and cannot be one single traditional recipe. When the creators of the blog (among whom, by the way, there are many Ukrainians) began to discuss what real Ukrainian borscht is, it turned out that each of them had their own. It makes no sense to collect everything in one material and give out a kind of “sheet” of recipes. Therefore, I decided to prepare Ukrainian borscht the way it was presented in the ancient Russian book “On Savory and Healthy Food.” And in addition to it, post another option - with dumplings, which can literally be attributed to the current topic.

Real Ukrainian borscht: step-by-step recipe with photos

Ingredients for a 3 liter pan:

pork belly – 0.5 kg;
beets – 1 piece;
potatoes – 3-4 pcs;
carrots – 1 piece;
onion – 1 head;
white cabbage – 200g;
butter – 50g;
tomato paste – 1 tsp;
vinegar 3-6% - 1 tbsp;
sugar – 1 tsp;
vegetable oil – 2 tbsp;
flour – 1 tbsp;
tomato – 1 piece;
salted lard – 100g;
garlic – 3 cloves;
salt – 1.5 tsp;
ground dark pepper – 1/4 tsp.

How to cook traditional Ukrainian borscht

We wash the meat, put it in a pan, fill it with cool water and set it to cook. After boiling, remove the foam, reduce the heat and cook for 1 - 1.5 hours. Towards the end of cooking, add salt and then remove the pork from the broth.
While the broth is cooking, prepare the vegetables. We clean them and rinse them. Cut the beets into small strips, as in the photo below.
We also cut the carrots into strips of approximately the same size.
Onion - small cubes.
Potatoes in cubes, already somewhat larger than beets and carrots.
Shred the cabbage into narrow, but not very long “noodles”.
Place a piece of butter in a frying pan.
Heat it, add beets, tomato paste, sugar and vinegar.
Pour a couple of ladles of broth from the pan. Cover with a lid and simmer over moderate heat for 20 minutes or until the beets are soft. It is very important that the contents of the pan do not boil over, otherwise the beets will lose their striking reddish color. Vinegar is added for this purpose - it helps maintain brightness.
Place the beets in a saucepan and immediately add the potatoes and cabbage. Cook at a very low boil.
Pour vegetable oil into the same frying pan where the beets were stewed. Sauté carrots and onions.
While they are frying, pour flour into another frying pan and fry it, stirring frequently until light brown and fragrant.
Add to carrots and onions. Stir and cook for another 2 minutes. Place in a saucepan.
First cut the lard into small cubes, then rub with a spoon with garlic. We get a paste like the one in the photo. This is that hidden Ukrainian ingredient)))
When all the vegetables in the borscht become soft, season the borscht with sliced tomato and lard and garlic paste. Turn it off immediately, cut the meat off the bones and return it to the borscht. Leave to steep under the lid for 20 minutes.

Serve with sour cream, sprinkle with finely chopped fresh herbs.

Creator: Victoria S.

Recipe for making Ukrainian borscht with dumplings

What we will need (for 6 servings):

beef on the bone – 500-600 g;
potato tubers – 3-4 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
white cabbage – 150 g;
beets (boiled) – 2 pcs.;
tomato paste – 2 tbsp;
table vinegar (9%) – 1 tbsp;
bay leaf – 2 pcs.;
dark pepper (peas) – 3-4 pcs.;
allspice (peas) – 3-4 pcs.;
salt – 1 tsp;
vegetable oil – 2 tbsp;
water – 2.5 l.

For dumplings:

wheat flour – 100-120 g;
chicken egg – 1 pc.;
salt - a pinch.

How to cook reddish Ukrainian borscht with dumplings

We wash the beef on the bone under running water, then place it on the bottom of the pan and fill it with cool water. Place the pan on medium heat and after boiling, skim off the foam. Then cover the pan with a lid, reduce the heat to low and cook the broth for about 50-60 minutes.
Then we throw bay leaves and peppercorns into it. Cook the broth for about 20-40 minutes. The meat should be cooked and begin to fall away from the bone.
While the meat broth is cooking, let's get to the rest of the ingredients. Shred the cabbage into thin long strips.
Cut the peeled potatoes into small cubes.
Prepare the vegetables for frying - peel and chop onions, carrots and boiled beets. Cut the carrots and beets into strips, and the onions into small pieces. You can take beets raw, but with beets boiled in advance, the color of the borscht remains a deep reddish color.
Fry the cooked vegetables in a heated frying pan for about 5-7 minutes. Then add tomato paste, salt, a little dark ground pepper and simmer for about 10 minutes, until the vegetables are soft. If at this time the vegetables begin to burn, then you can add a little broth from the soup to the frying. At the end, add table vinegar to the frying, mix everything and remove from the stove.
Now let's do the dumplings. Sift the flour into a deep bowl and make a funnel in it. Break one small egg into it and add a pinch of salt.
Knead a soft but not very sticky dough. Add more flour as needed. Place the finished dough in a bag and rest.
When the meat is ready, remove it from the broth and strain the broth itself. Since the beef was on the bone, small fragments could get into the broth. Return the strained broth to the stove and after boiling, add cabbage to it first, and after 5 minutes add potatoes. Cook the borscht for about 10-15 minutes, until the potatoes are soft.
After this, add fried vegetables to the borscht, a little salt and after boiling, cook for about 5-7 minutes.
From the dough we form a long sausage with a diameter of about 1.5 cm, which in turn is cut into small pieces. The resulting dumplings should not be very large, since during cooking they will increase slightly in size.
Before adding the dumplings to the borscht, turn up the heat so that the soup begins to boil well. Throw in the dumplings and cook the borscht for about 5-7 minutes. Turn off the heat and leave the soup to brew on a warm stove for another 15-20 minutes.

After this, pour the borscht with dumplings into plates and serve, garnished with fresh herbs and sour cream.

Save recipe in “Cookbook” 0