There are so many regional varieties of borscht found in the Eastern European communities. This is one of my variations on it. While it is meatless, the mushroom dumplings provide enough "meatiness" to substitute for the protein, in this one-pot wonder. While I normally make my mushroom dumplings from scratch, by using store bought dumplings or ravioli, it makes this dish a very easy, one pot wonder. Na Zdorovia! —Bohdanna
low sodium vegetable broth
low sodium mushroom broth
medium carrots, cleaned, julienned
medium russet potatoes, cleaned, diced finely
sweet and sour cabbage, from jar
finely chopped sweet onion
medium parsley root, julienned
small celery stalk, cleaned, thinly sliced
garlic clove, minced
salt, adjust to taste
ground black pepper, adjust to taste
lemon juice, or beet kvas, adjust to taste
Place the vegetable broth, mushroom broth, water and vegetable juice into a very large stock pot set over high heat, cover and bring to a boil.
Other than the last 6 ingredients, add in the remaining ingredients into the boiling liquid, and stir well.
Bring to a boil, reduce heat to a medium and cook until the carrots, potatoes and onions are semi-tender, about 10 minutes.
Add in the beets, 2 tablespoons chopped dill, and parsley, and cook for another 5 minutes. Adjust salt, pepper, lemon juice and sugar to taste.
Bring the soup to a boil, add in the white beans and the frozen or fresh mushroom dumplings/raviolis. Cook for about 5-7 minutes, until the dumplings rise to the top and the dough is cooked al dente (or for the time indicated on the dumpling package).
To serve, ladle into individual deep soup bowls generous portion of the borscht, making sure to have 3 cooked mushroom dumplings in each bowl.
Add some crème fraiche, as garnish. Sprinkle with some remaining chopped dill weed and/or parsley. Serve very warm.