Author Notes
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
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Ingredients
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4 cups
low sodium vegetable broth
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4 cups
low sodium mushroom broth
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4 cups
water
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1 cup
vegetable juice
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3 pieces
bay leaves
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3 pieces
medium carrots, cleaned, julienned
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2 pieces
medium russet potatoes, cleaned, diced finely
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2 cups
sweet and sour cabbage, from jar
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1/2 cup
finely chopped sweet onion
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1 piece
medium parsley root, julienned
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4 pieces
peppercorns
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1 piece
small celery stalk, cleaned, thinly sliced
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1 piece
garlic clove, minced
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2 teaspoons
salt, adjust to taste
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1 teaspoon
ground black pepper, adjust to taste
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1 tablespoon
lemon juice, or beet kvas, adjust to taste
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1 cup
sweet and sour beets, from jar, julienned
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1 cup
cooked white beans
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2 tablespoons
finely chopped fresh parsley
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4 tablespoons
finely chopped fresh dill weed, divided
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36 pieces
purchased mushroom dumplings/ravioli
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1 cup
creme fraiche
Directions
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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.
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Other than the last 6 ingredients, add in the remaining ingredients into the boiling liquid, and stir well.
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Bring to a boil, reduce heat to a medium and cook until the carrots, potatoes and onions are semi-tender, about 10 minutes.
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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.
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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).
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To serve, ladle into individual deep soup bowls generous portion of the borscht, making sure to have 3 cooked mushroom dumplings in each bowl.
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Add some crème fraiche, as garnish. Sprinkle with some remaining chopped dill weed and/or parsley. Serve very warm.
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