Christmas Red Borscht with Mushroom Dumplings
Ingredients
- 700 gRed beet (raw, grated)
- 30 gBoletus edulis (to be rehydrated)
- 2 pcOnion (about 100 g, thinly sliced)
- 1 pcCarrot (about 80 g, grated)
- 1 pcParsley root (about 60 g, cut into fine strips)
- 576.2 gWater (for the broth)
- 500 mlBeet kvass (made 5–7 days ahead)
- 60 mlSunflower oil (for sweating the beetroot)
- 12 gSalt (or to taste)
- 1 pcBay leaf (remove before serving)
- 150 gFlour (for the dough)
Method
A clear, deep-red broth surrounds small porcini dumplings: their thin dough gives way to a dark, earthy filling. Grated beetroot sets the colour, while fermented beet kvass brings a clean tang; bay and root vegetables stay quietly in the background.
- 1
Peel and cut the beetroot into chunks, then pack into a clean jar. Dissolve the salt in the boiled, cooled water and pour it over the beetroot, keeping every piece submerged. Cover loosely and ferment at room temperature for 5–7 days, until the liquid tastes tangy. Strain and measure out 500 ml.
- 2
Cover the porcini with cold water and soak for at least 2 hours. Drain, reserving the soaking liquid; strain it, rinse the mushrooms and chop them finely. Put the mushrooms in a saucepan with 1.2 litres of water and the strained soaking liquid. Bring to a boil, then simmer gently for about 40 minutes. Strain the broth and reserve the mushrooms.
- 3
Mix the flour with 2 g of salt. Add the warm water and 15 ml of oil, then knead until smooth. Cover and rest for 30 minutes. Cook the chopped onion in the remaining 15 ml of oil until soft, then add the reserved porcini and cook for 5 minutes. Roll the dough thinly and cut into roughly 5 cm squares. Place a little filling in the centre of each square. Fold into triangles, seal the edges, then bring the two points together. Boil in salted water for 3–4 minutes, until the dumplings rise to the surface. Drain.
- 4
Grate the 400 g of beetroot. Sweat it gently in the sunflower oil for 10 minutes, adding a spoonful or two of broth if the pan begins to catch. Grate the carrot, thinly slice the onion and cut the parsley root into fine strips. In a saucepan, cook them gently with a little broth for 8–10 minutes, until softened but not coloured.
- 5
Pour the porcini broth into the pan with the vegetables. Add the sweated beetroot, bay leaf and 5 g of salt. Simmer gently for 10 minutes; do not let the broth boil hard. Stir in the beet kvass and warm over low heat without boiling, which would blunt its acidity. Remove the bay leaf, taste and adjust the salt. Divide the dumplings among warm bowls and ladle the hot borscht over them.
Frequently asked questions
How do you get this dish right?
- Keep the porcini whole while soaking, then chop them after rinsing; grit stays behind in the bowl.
- Pass the soaking liquid through a fine filter. A little sediment is enough to cloud the broth.
- Once the kvass is in, do not boil the soup again. Gentle heat preserves its clean acidity and red colour.
How long does this dish keep?
Store the borscht and dumplings separately in the refrigerator for up to 2 days. Reheat the soup gently without boiling; cook the dumplings just before serving.
