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Vegan borscht with dumplings and beetroot kvass

Автор
Klopotenko Ievgen

Ukrainian

Приготування 60 mins

Порції 6

Складність Easy

Ingredients

¼ celery root

1 onion

1 carrot

1 beetroot

2 bay leaves

3 allspice berries

2-3 cloves garlic

2 liter / 8 cups water

½ white cabbage

3-4 potatoes

3-4 tbsp. vegetable oil

½ red bell pepper

1 cup tomato juice

salt, pepper

For the beetroot kvass:

0.5 kg / 2.2 lb. beetroots

200 g / 1 cup sugar

The dough for dumplings:

150 g / 1 cup all-purpose

flour

75 g / ⅓ cup water

1 tbsp. vegetable oil

a pinch of salt

Vegan borscht with dumplings and beetroot kvass: Приготування

Крок 1

Prepare beetroot kvass in advance. Make the dough for dumplings. Combine all-purpose flour with water, a pinch of salt and 1 tbsp. oil. Knead dough until elastic and no longer sticky. Leave it to rest under a cloth towel or a plastic wrap in a fridge for 20 minutes.

Крок 2

Cook vegetable broth. You’ll need large chunks of celery root, carrots, garlic and onion, bay leaf, allspice and salt.

Крок 3

Cut potatoes into medium-sized cubes and add to the broth. Cook for 10 minutes.

Крок 4

Cut the cabbage finely and add to the boiling borscht.

Крок 5

Fry the red bell pepper on a skillet for a bit before adding tomato juice. Sautee until it reaches mash consistency, then add to borscht.

Крок 6

Form small pieces of dough into dumpling shapes and add to the saucepan with the boiling borscht.

Крок 7

After the dumplings begin to float to the surface, pour in beetroot kvass, and add salt and pepper to taste.