Traditionally, borscht with dumplings is cooked on New Year's holidays in Poland. The taste and recipe of this dish are very different from the usual options. Polish borscht is prepared on a special sourdough of beetroot and stale bread. And there are no classic potatoes and cabbage here at all.
Ingredients
- Beetroot - 1 kg
- Mushrooms - 300 g
- Carrots - 1 piece
- Onion - 1 piece
- Bay leaf - 1 piece
- Black Bread (stale) – 70 g
- Vegetable oil - 2 art.l.
- Salt - to taste
- Meat broth - 2,5 l
- Chicken eggs - 2 pieces
- Flour - 400 g
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel half of the beetroot, chop it finely and put it in a glass container.
Add black bread, 1 liter of warm water and remove to a bright place. After 3 days, strain the resulting starter culture through cheesecloth.
Peel the onion, mushrooms and the remaining beets and chop them. Grate the carrots on a coarse grater.
Fry onions and carrots in oil until golden brown.
Add the mushrooms and continue frying until the moisture evaporates.
Pour the mushroom roast, beetroot, bay leaf into the boiling broth and boil for 5 minutes.
Mix eggs, flour, salt and ground black pepper.
Form small dumplings with a spoon and throw them into boiling borscht. Boil for 7 minutes.
Pour in the beetroot starter, add salt and turn off after 5 minutes.
