Recipe: Borscht With Choux Pastry Dumplings On RussianFood.com

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Recipe: Borscht With Choux Pastry Dumplings On RussianFood.com
Recipe: Borscht With Choux Pastry Dumplings On RussianFood.com
Video: Recipe: Borscht With Choux Pastry Dumplings On RussianFood.com
Video: Borscht As Made By Andrew • Tasty 2023, February
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Borscht with choux pastry dumplings

Recipe photo: Borscht with choux pastry dumplings
Recipe photo: Borscht with choux pastry dumplings

6 servings 1 hour (your 30 min)

I recommend serving this very hearty and delicious borscht with dumplings at the family dinner table. Vegetables for this dish are fried to a minimum, and dumplings are made from choux pastry.

Food (for 6 servings)
Pork or beef (any part) - 400 g
Beets - 1 pc.
White cabbage - 300 g
Potatoes - 2 pcs. (180 g)
Bulb onions - 1 pc. (85 g)
Carrots - 1 pc. (105 g)
Garlic - 1 clove
Tomato paste - 2 tbsp spoons
Vegetable oil - 50 ml
Salt to taste
Ground black pepper - to taste
Fresh parsley - 10 g
Sour cream (for serving, optional) - to taste
*
For dumplings:
Water - 180 ml
Flour - 100 g
Butter - 40 g
Egg - 1 pc.
Salt - 1/2 tsp

Step-by-step photo recipe Borscht with choux pastry dumplings

Photo of the recipe: Borsch with choux pastry dumplings - step number 1
Photo of the recipe: Borsch with choux pastry dumplings - step number 1

Let's prepare the products.

Photo of the recipe: Borscht with choux pastry dumplings - step number 2
Photo of the recipe: Borscht with choux pastry dumplings - step number 2

Let's start by making the broth. Put the tenderloin (I have a pork shoulder) in a large saucepan, add 2 liters of water and salt. Bring to a boil over medium heat, remove foam and reduce heat to low. Leave to cook for 1 hour.

Photo of recipe preparation: Borsch with choux pastry dumplings - step number 3
Photo of recipe preparation: Borsch with choux pastry dumplings - step number 3

Peel the potatoes and cut them into medium pieces.

Photo of the recipe: Borscht with choux pastry dumplings - step number 4
Photo of the recipe: Borscht with choux pastry dumplings - step number 4

Peel the onions and carrots. Cut the onion into small pieces, grate the carrots on a coarse grater.

Photo of the recipe: Borscht with choux pastry dumplings - step # 5
Photo of the recipe: Borscht with choux pastry dumplings - step # 5

Heat vegetable oil in a frying pan, put onions and carrots and fry over low heat for 7-8 minutes.

Photo of recipe preparation: Borsch with choux pastry dumplings - step number 6
Photo of recipe preparation: Borsch with choux pastry dumplings - step number 6

Peel and rub the beets on a coarse grater.

Photo of the recipe: Borscht with choux pastry dumplings - step # 7
Photo of the recipe: Borscht with choux pastry dumplings - step # 7

Take a piece of meat from the broth (you can cut it into pieces and add it to the finished dish, or you can use it to cook other dishes).

Put the sliced ​​potatoes in a saucepan and cook for 10 minutes. Then add the beets.

Photo of the recipe: Borscht with choux pastry dumplings - step # 8
Photo of the recipe: Borscht with choux pastry dumplings - step # 8

Next, lay out the frying and continue to cook under a closed lid over low heat for 15 minutes.

Photo of the recipe: Borsch with choux pastry dumplings - step number 9
Photo of the recipe: Borsch with choux pastry dumplings - step number 9

Chop the cabbage into strips.

Photo of recipe preparation: Borsch with choux pastry dumplings - step # 10
Photo of recipe preparation: Borsch with choux pastry dumplings - step # 10

Put tomato paste in a saucepan and add cabbage.

Let it cook for another 15 minutes.

Photo of the recipe: Borscht with choux pastry dumplings - step # 11
Photo of the recipe: Borscht with choux pastry dumplings - step # 11

Let's prepare dumplings.

Pour water into a saucepan, add salt and butter and put on medium heat. While stirring, wait until the mixture boils.

Photo of the recipe: Borscht with choux pastry dumplings - step number 12
Photo of the recipe: Borscht with choux pastry dumplings - step number 12

Add all the flour.

Photo of the recipe: Borsch with choux pastry dumplings - step # 13
Photo of the recipe: Borsch with choux pastry dumplings - step # 13

Actively knead everything with a spoon for 2-3 minutes and remove the saucepan from the stove.

Photo of the recipe: Borscht with choux pastry dumplings - step number 14
Photo of the recipe: Borscht with choux pastry dumplings - step number 14

Let the choux pastry cool slightly and add the egg.

Photo of the recipe: Borscht with choux pastry dumplings - step # 15
Photo of the recipe: Borscht with choux pastry dumplings - step # 15

Stir the egg into the dough until a smooth, viscous dough is obtained.

Photo of the recipe: Borscht with choux pastry dumplings - step # 16
Photo of the recipe: Borscht with choux pastry dumplings - step # 16

With our hands moistened with water, form balls of dough the size of a large walnut.

Photo of the recipe: Borscht with choux pastry dumplings - step # 17
Photo of the recipe: Borscht with choux pastry dumplings - step # 17

In a separate saucepan, bring to a boil such an amount of water that the dumplings float freely in it. Put all the blanks in boiling water and after 5-7 minutes we will catch them with a slotted spoon.

Photo of the recipe: Borscht with choux pastry dumplings - step # 18
Photo of the recipe: Borscht with choux pastry dumplings - step # 18

Peel and chop the garlic. Finely chop the parsley.

Photo of recipe preparation: Borsch with choux pastry dumplings - step # 19
Photo of recipe preparation: Borsch with choux pastry dumplings - step # 19

Add black pepper, salt, herbs and garlic to the pan. We will cook for another 5 minutes and remove the pan from the stove.

Photo of recipe preparation: Borsch with choux pastry dumplings - step # 20
Photo of recipe preparation: Borsch with choux pastry dumplings - step # 20

Pour the finished borscht on plates, lay out the dumplings and serve to the table. If desired, borscht can be served with sour cream.

Photo of recipe preparation: Borsch with choux pastry dumplings - step # 21
Photo of recipe preparation: Borsch with choux pastry dumplings - step # 21

Enjoy your meal!

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