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.

While the broth is cooking, without wasting time, start preparing the vegetables. Wash the white cabbage and chop into thin strips. If the cabbage is hard, from last year's harvest, then you need to add it to the pan with the broth first - you can do it an hour after cooking the broth.

Peel and wash the potatoes, cut into cubes or cubes - not very small and not very large. When the broth boils again after adding the cabbage, add the potatoes to the pan.

Peel and rinse the beets, cut into strips or grate.

The carrots must be scraped or cut off the top layer, cut or grated. Peel the onion and finely chop it.

Heat vegetable oil in a frying pan, add vegetables and sauté over low heat, stirring.

When the vegetables are slightly softened, pour the grated tomatoes into the pan. If they are very sour, you can add a couple of pinches of sugar or omit the apple cider vinegar so that the dish does not turn out too sour. Stir and simmer under a closed lid for about 15 minutes. You can immediately add salt and spices. At the end of the stew, pour in natural apple cider vinegar and pour the roast into the pan.

Pour wheat flour into a bowl and make a funnel, crack a chicken egg into it, add a pinch of salt.

Knead soft dough. If there is not a lot of flour, you can add a little.

Roll out the dough into a long “sausage” and cut it into small pieces - these are the future dumplings.

Borscht with dumplings (real lunch)

How to cook
Step by step photos
Tips for the recipe
Similar Recipes

Ingredients

borscht: (approximate quantity, each housewife has her own borscht recipe)
1/2 chicken
1 medium beet
1 carrot
1 onion
3 potatoes
a jar of tomatoes without skin or 2 tbsp. tomato juice or 2-3 tbsp. tomato paste
1/3 fork cabbage
salt
pepper
greens (dill, parsley)
vegetable oil
dumplings:
300 ml. kefir, sour milk or natural yogurt
1 tsp soda
1 tsp salt
enough flour to make a soft dough
butter and sour cream for serving

Step-by-step manufacturing recipe

We cook chicken broth, ideally from homemade chicken. But it doesn’t matter which one will do.

While the broth is cooking, clean and chop the vegetables. Cut the beets and cabbage into narrow strips, the onions and potatoes into cubes, and grate the carrots on a coarse grater.

In vegetable oil heated in a frying pan, simmer onions, beets and carrots, pour in tomato juice and continue simmering.

Meanwhile, add the potatoes to the broth and cook until the potatoes are almost ready, then add the frying to the borscht, and later the cabbage.

I usually remove the chicken ahead of time and separate it from the bones, then return the flesh back to the borscht. During the cooking process, do not forget to salt and pepper the borscht. Cook the cabbage until you want it done; some people love it crispy, while others prefer it softer. At the very end, add finely chopped greens. Turn off the heat and cover with a lid. Let the borscht brew.

Now let's start making dumplings.

First of all, put a pan of water on the fire and let it boil.

Pour the drink into a bowl, add a little flour, add salt and soda to the flour and knead the dough evenly adding flour. The dough should be soft, but not watery, the main thing is not to fill it with flour, otherwise the dumplings will not turn out porous, it sticks slightly to your hands, but if you work on a surface generously dusted with flour, it is quite easy to work with. Tear small pieces of dough from the dough and roll into balls, you can decide on the size yourself, you just need to take into account that during the cooking process the dumplings will approximately double in size.

Place the dumplings in small portions into boiling salted water, stir immediately so that they do not stick to the bottom of the pan, and cook them at a gentle boil, stirring occasionally for about 6-7 minutes. Remove the dumplings with a slotted spoon and immediately grease them with a piece of butter.

Pour the borscht into plates, add a spoonful of sour cream, serve the dumplings in a separate plate, pouring a small amount of melted butter.

Poltava borscht with dumplings

Preparation time: 15 min.

Production time: 1 hour 10 minutes.

Number of servings: 6 pcs.

Ingredients

Ukrainian borscht with dumplings

Borscht with dumplings is a very satisfying, truly homemade dish. In our family it is not customary to cook such borscht and in vain. I took the recipe from the “Tutorial for Cooks” of Ukrainian cuisine. The book is ancient, without pictures, and I was curious what would happen in the end.

The only thing is that I deviated a few steps from the textbook, but in the recipe steps themselves I wrote options for your choice. My family was in complete ecstasy from the borscht. And especially from the dumplings themselves. We have never tried such tender and weightless dumplings. Now I will cook them according to this recipe and as an independent dish. Prepare and you won't regret it!

How to cook “Poltava borscht with dumplings” step by step with photos at home

To make Poltava borscht with dumplings, let's start with the borscht itself. For it, we will take chicken broth, borscht dressing or tomatoes, cabbage, onions, lemon, carrots, potatoes, beets, salt, black pepper, sugar, fat for frying.

Peel the potatoes and cut them into 4-6 pieces, depending on the size.

Cut the cabbage into pieces or shred it.

Peel the carrots and beets and cut them into quarters.

We actually cut the onion into transparent half rings and divide them into 2-3 more parts.

Melt the fat in a frying pan and fry the onion in it until transparent for 1-2 minutes.

Pour the carrots into the onion and simmer over low heat until soft.

Then add 2 tbsp. l. borscht dressing or grated tomatoes. You can add a little water.

Simmer over medium heat, stirring occasionally, until the water evaporates. When the roast begins to brown, remove the pan from the heat.

In the second frying pan, melt the fat and pour in the beets.

Squeeze lemon juice or pour vinegar, add sugar and a tablespoon of borscht dressing or grated tomato or diluted tomato paste. Add a ladle of broth and simmer under the lid until the beets are completely cooked.

Separately, bring the broth to a boil in a saucepan. Add potatoes and cook over medium heat until half cooked.

Then add the cabbage and continue cooking until the potatoes are fully cooked.

When the potatoes are ready, add the beets. Previously this was not allowed, otherwise the acidic environment will not allow the potatoes to reach full readiness.

And pour in the overcooked vegetables with dressing. Mix everything thoroughly. Add salt and pepper to taste. Test for acidity and add lemon juice or sugar as needed.

Let the borscht boil, remove from heat and let it brew for 20 minutes under the lid.

At this time we prepare dumplings. We will need flour, boiling water, an egg and salt to taste.

Pour a large portion of the flour into a bowl, add boiling water and stir vigorously until the mass is homogeneous. No lumps.

Let the dough cool slightly, add salt and beat in the egg.

Stir vigorously again until smooth.

Pour in the remaining flour. You can add more flour if you want to knead a thick dough.

Knead soft, liquid dough.

In a small saucepan, bring salted water to a boil and, using 2 tablespoons or teaspoons, put the dough in boiling water. Cook the dumplings over medium heat until they float to the surface.

Remove the finished dumplings using a slotted spoon and place them on a plate.

To serve, pour borscht into plates, add dumplings and sour cream. Bon appetit!

Borsch with dumplings

Almost every region of Ukraine has its own unique borscht recipe.
Poltava will be no exception. Poltava borscht is usually made with poultry broth. Borscht made from duck (duck) is prepared in virtually any village in this region. The uniqueness of this borscht is also the use of dumplings, which add additional satiety and a special taste.
Naturally, borscht begins with broth. Whatever the broth will be, the same will be the borscht. It is not necessary to use the whole bird for the broth, especially since duck is usually very fatty. Use giblets or remove the meat from the bones and use the carcass of the bird. I used duck legs, they had enough meat and fat to make a wonderful broth.