Borsch with dumplings is a delicious first course. Many are very fond of this rich, thick dish. It has become the standard of local cuisine. There are a lot of recipes for this dish, each housewife finds some cooking options of her own. So, even changing the composition of the dumplings, you can make a completely new dish. For example, this ingredient is made from wheat, rye and even buckwheat flour. And borsch can be not only fatty, on chicken and fat, but even without meat ingredients. Decorate it with vezha or dried herbs, sour cream or tomato paste.
The basic version of cooking borsch
Borsch is a collection of vegetables, which necessarily includes beets, as well as broth. The latter can be meat or vegetable. To cook a delicious borsch with dumplings, you need to take:
- 300 grams of chicken, with bones;
- two liters of water;
- one parsley root;
- onion head;
- one small carrot;
- one beetroot;
- a small piece of celery root;
- five potatoes;
- 500 grams of fresh cabbage;
- two tablespoons of odorless vegetable oil;
- a teaspoon of salt;
- half a tablespoon of tomato paste;
- half a bunch of fresh parsley or dill.
Preparing such a delicious borsch with dumplings according to the recipe is very simple, despite the large number of ingredients. However, it is worth noting immediately that the dumplings are made separately. They can also be prepared for other soups.
Dumplings: ingredients and the recipe itself
To prepare tasty and simple dumplings, you need to take:
- a glass of flour;
- half a glass of water;
- one medium sized egg;
- about half a teaspoon of salt.
To begin with, boil water without cooling, pour flour with it and knead the dough with a spoon. When it cools down, that is, it becomes a little warm, they break one egg and combine all the ingredients. Mix thoroughly.
Boil water in a pan, salt. A tablespoon is doused with boiling water and scooped up the dough with it. Gently put it in a pan, removing from a spoon. So boil all the pieces. As a result, dumplings should come up and boil a little. The finished ingredient is laid out in a separate plate.
Such dumplings can be used with different recipes for borsch. Cooking with dumplings gives the dish a certain charm. For this reason, this ingredient can be found very often. Another option for using dumplings is to collect excess fat. After all, borsch often contains bacon.
Borsch with dumplings: recipe with photo
Parsley root is washed and peeled, cut into small rings of thickness. Celery is also peeled and cut into strips, thin enough.
The chicken is washed, put in a pan and poured with cold water. Bring the broth to a boil, remove the foam with a spoon. This will help to get a delicious broth. Celery and parsley root, half a teaspoon of salt are added. Cook until the chicken is ready. This can take forty minutes.
Peel and dice the onion. Take a frying pan, pour a tablespoon of vegetable oil, heat it. Add onions and fry, stirring, until transparent. The fried onions are sent to the broth.
Add more oil to the pan. Peel the carrots and cut them into strips, fry the vegetable in hot oil until a golden hue appears, put in the broth. Cook the soup for another fifteen minutes.
The beets are peeled, washed with cold water and cut into small strips, chopped cabbage. The size of the pieces depends on taste preferences. Potatoes are also peeled and diced.
Remove the chicken from the broth, put the beets in a pan, wait for the soup to boil. Cook for another ten minutes. Report cabbage, also wait for boiling, lay the potatoes. Cook for another fifteen minutes, until the potatoes are ready. Add tomato paste, carefully stir the soup, turn off the stove. Borsch with dumplings should be infused. For this reason, the pan is covered and the soup is kept for another ten minutes.
Parsley is chopped finely. Borsch is poured into a plate, dumplings are put, sprinkled with fresh herbs. Traditionally, borsch is eaten hot. Cooking borsch with dumplings does not take much time, however, this dish can forever remain in the diet of the family.
Borsch without meat: preparing a hearty meal
This recipe is for those who don't like meat. However, due to the large number of ingredients, borsch with dumplings is hearty, the absence of chicken or beef is not felt in it.
To cook this first dish, you need to take:
- 200 grams of fresh cabbage;
- 150 grams of beets;
- one hundred grams of onion;
- one hundred grams of carrots;
- two red bell peppers;
- two liters of water;
- half a bunch of parsley;
- three tablespoons of vegetable oil;
- one and a half teaspoons of salt;
Also, before serving, you can flavor the soup with sour cream. A photo of borsch with dumplings shows how beautiful and appetizing it turns out.
It is also worth immediately preparing the ingredients for the dumplings. For them you need to take:
- 14 tablespoons of rye flour;
- a teaspoon of salt;
- 160 ml of water;
- four tablespoons of vegetable oil.
What are the benefits of cooking borsch with dumplings from rye flour? It has a delicate but slightly tart taste.
How to cook a delicious borsch?
First, prepare the vegetables. Onions are peeled, chopped finely. Carrots are also peeled, cut into strips. Beets are also finely chopped.
A tablespoon of oil is poured into the pan. Fry the onion for about seven minutes, remove. Add the same amount of oil, fry the carrots so that it changes color. So do the beets.
Wash the cabbage and finely chop. Water is poured into a pan and brought to a boil. Put the fried vegetables. Boil them for ten minutes. Put the cabbage, add salt and cook the soup for another ten minutes.
The dumplings themselves begin to cook. Mix salt and flour, add oil and water, knead the dough. It will be sticky, but rather plastic. Balls are formed from it, which are put in soup. Cook for another ten minutes.
Bell pepper is washed and peeled from seeds, crushed into cubes, put in soup, boiled for five minutes, removed from the stove. Finely chop the greens and add it to the soup, cover everything with a lid and let stand for about ten minutes.
Buckwheat Dumpling Soup
Borsch with chicken legs and dumplings made of buckwheat flour is another original version of the familiar dish. To prepare it, you need to take:
- 500 grams of ham;
- two liters of water;
- a small head of cabbage;
- three hundred grams of potato;
- one beetroot;
- two tablespoons of bacon;
- half a glass of tomato paste and sour cream;
- a tablespoon of butter;
- one carrot;
- small parsley root;
- onion head;
- nine percent vinegar - a tablespoon;
- salt and pepper to taste.
In this recipe, dumplings are also prepared in advance or at the moment when the soup is being prepared.
How to cook dumplings: description
First you need to take all the ingredients, namely:
- two hundred grams of buckwheat flour;
- four tablespoons of water;
- one egg.
Water is slightly salted, boiled, removed from the stove. Dip about a third of the flour into it, knead the dough and cool. Then add the egg and the remaining flour. The dough is uncooked.
Boil water, with the help of a spoon, collect dough, lower it into water. Cook until the dumplings pop up, take out of the water and put in a bowl.
Borsch with dumplings: a step-by-step recipe
First, chicken is cooked, the legs need to be washed, cut into pieces. Put the chicken in a pan, fill it with water and bring to a boil. The resulting foam is removed. They leave a slow fire and languish the meat for about an hour and a half.
The finished broth is filtered, the meat is laid aside. Beets are peeled and cut into slices. At the bottom of the pan, pour a little broth, vinegar and put the beets, stew. Diced onions, parsley root and carrots, tomato paste are added. Set aside the ingredients.
The filtered broth is poured into the pan. Bring to a boil. Cabbage is cut into squares and put in a pan. When the soup boils, peel and dice the potatoes. Cook for about fifteen minutes. Then add the stewed vegetables, namely beets, roots and tomato paste.
Parsley is finely chopped, combined with bacon and thoroughly mixed, slightly rubbing. Put in a pan and cook until tender. Allow to infuse for about twenty minutes under the lid.
A piece of chicken is put in a plate, poured with borsch, decorated with sour cream and dumplings.
Tasty dumplings with garlic
This is another option for delicious dumplings. But they are more fragrant and spicy. They will help to diversify not only borsch, but also other thick soups. And many cook them just like buns.
For this dish you need to take:
- a glass of yogurt;
- one egg;
- a pinch of salt;
- soda - on the tip of a knife;
- one hundred grams of fat;
- clove of garlic;
- half onion;
- flour - to make the dough cool.
Flour is poured into a bowl, add yogurt, egg, salt and soda, knead thoroughly. The dough should be cool. Peel the garlic and onions, chop finely, add lard and stir with a pusher, add to the dough, knead again.
Balls are made from dough, they are launched into the cooked borsch and boiled until boiling, and then until cooked. If you want to file dumplings separately, then you can boil them in salted boiling water.
Every housewife should be able to cook borsch. In fact, many mistakenly believe that this first dish takes a lot of time and effort, but this opinion is erroneous. Cooking soup is easy. The abundance of ingredients is usually scary. However, it is they who give this first dish such a taste. This thick dish is often served with sour cream, making it pale pink. You can also cook dumplings - pieces of dough cooked in a certain way. In some recipes they are made in advance, and in others, along with soup. It is also worth decorating a plate of this beautiful first course with fresh herbs.