Vegan borscht with dumplings and beetroot kvass

  • Cook Time
    60 mins
  • Serving
  • Difficulty


For the beetroot kvass:

The dough for dumplings:

Vegan borscht with dumplings and beetroot kvass: Directions

Step 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.

Step 2

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

Step 3

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

Step 4

Cut the cabbage finely and add to the boiling borscht.

Step 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.

Step 6

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

Step 7

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

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