Lean Borsch with Mushroom Dumplings

Name: Lean Borsch with Mushroom Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European, Eastern European
Ingredients: 1 beet, thinly sliced or grated; — 1 bay leaf; — 3 black peppercorns,; — 3 allspice; — 1 tsp. dill seeds; — 3 cloves of garlic; — 2 tbsp. sugar; — 2 tsp. salt; 50 g porcini, dry; 1.5 quart water, cold; — 150 g AP flour; — 12 g butter; — 1 pinch of salt; — 80 ml hot water (208F); — 1/2 onion, diced; — 1 tbsp butter for sauteing; 8 tbsp sour cream; 2 cups cooked beans

8 steps

Prep:30minCook:15min

Delicious meatless borsch made with beet kvass and mushroom dumplings, aka "ears." There are two steps to make in advance for this dish — beet kvass (7 days) and cold mushroom extract (1 day).

Updated at: Thu, 17 Aug 2023 11:27:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories195.1 kcal (10%)

Total Fat6 g (9%)

Carbs29.2 g (11%)

Sugars4.3 g (5%)

Protein6.6 g (13%)

Sodium622.9 mg (31%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

for beet kvass

Step 1

Thinly slice or grate 1 medium size raw beetroot, slice garlic, combine all ingredients in a jar, and add cold water. Ferment for 7 days using airlock lids at room temp (72F). Strain the kvass and keep it refrigerated. Reserve the beets for the borsch, and keep them refrigerated.

for porcini stock

Step 2

Cold extraction at a fridge for 12-24 hours. Strain mushrooms and reserve for the dumpling stuffing.

for dumplings

Step 3

Chop reserved strained porcini and onion. Saute with butter over medium heat until lightly caramelized. Season and let cool to room temperature.

Step 4

In a large saucepan, put water to boil for cooking dumplings.

Step 5

In a bowl, combine the flour, butter, salt, and hot water. Make the dough. Let it rest for 15 minutes, and divide it into two even portions. Working with each in turn, roll out into a square, cut into 16 squares, and place 1 tsp of mushroom filling in each and shape the dumplings.

for serving borsch

Step 6

Mix the kvass and mushroom extract in a smaller saucepan and boil. Add cooked beans and sliced or grated kvass beets, boil again, and turn the heat off.

Step 7

Start cooking the dumplings. It takes them 1-2 minutes to float to the surface, and they are ready to serve. Meanwhile, pour the borsch into bowls and add sour cream to each portion.

Step 8

Place the ready dumplings in bowls with borscht, 4 per portion, and serve.