Red Borsch with Dumplings and Beans
by Editorial Staff
Today for lunch we will cook a famous Ukrainian dish – borsch with dumplings and beans. It’s a miracle! 🙂
Cook: 1 hour 30 mins
Servings: 8
Ingredients
- Chicken – 600 g
- Beans – 0.5 cups
- Beets – 1 pc.
- Carrots – 1 pc.
- White cabbage – 300 g
- Bulb onions – 1 pc.
- Garlic – 3-4 cloves
- Potatoes – 4 pcs.
- Celery root – 50 g
- Tomato paste – 1-2 tbsp
- Vegetable oil – 30 g
- Bay leaf – 1 pc.
- Pepper to taste
- Salt to taste
- Greens (parsley, dill) – to taste
- Water – 2 l
- For dumplings:
- Flour – 1 glass
- Salt – 1 pinch
- Chicken egg – 1 pc.
- Water – 0.3-0.5 cups
Directions
- Rinse the beans, soak in cold water for several hours. Drain the water, pour fresh water over the beans, bring to a boil, reduce heat to low, and cook until tender (about 50-55 minutes).
- Wash the chicken, put it in a saucepan, pour cold water. Put on fire. Bring to a boil, remove the foam, reduce heat to low, cover, and cook for 40 minutes.
- Peel and wash the potatoes. Cut into cubes. When the chicken is cooked, remove it and place the potatoes in a saucepan. Cook for 10 minutes.
- Peel and wash the onions. Cut into cubes. Peel and wash carrots and beets. Grate on a coarse grater.
- Peel and wash the celery root. Grate on a coarse grater. Cut the cabbage into thin strips. Add cabbage to the potatoes. Cook for 10 minutes.
- Preheat a frying pan, pour in vegetable oil. Put onions, beets, celery, and carrots in hot oil. Simmer over medium heat, stirring occasionally, for 5-7 minutes. Add the tomato. Mix. Add 0.5 cups of broth from the saucepan. Simmer for 5 minutes on the smallest heat.
- Sift flour. Salt. Drive in a chicken egg. Little by little adding water, stir with a spoon. And then knead the dough like for dumplings. Cover with a towel. Let stand for 10 minutes. Divide the dough into three parts. Make a tourniquet from each part. Cut dumplings (about 1 cm thick).
- Put vegetables and beans in a saucepan. Season with salt, add spices. Boil. Put dumplings in boiling borscht. Boil. Reduce heat. Cook the borsch with dumplings and beans until the dumplings are cooked, about 15-20 minutes.
- Add a bay leaf to borscht. Wash and finely chop the herbs. Peel and finely chop the garlic. Peel the chicken from the bones put in the borscht. Season the borsch with herbs and garlic. Remove from heat. Let the borscht with dumplings brew for 20 minutes. Red borsch with dumplings and beans is ready.
Enjoy your meal!
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