March 16, 2020

Borscht with dumplings

What to do when you have too much time, you are literally trapped in your own house in an hour of crisis for your own good? Just not to get crazy, not to get mad. I have prepared the whole list of activities. Firstly I am catching up with all books I haven’t have time to read, I will do all my spring cleaning, beauty salon and spa. Will watch my favourite serie and will take some pictures. I will think how to spend a summer, how to get back on track after this madness, but most importantly I will work on my recipes. 

Today I would like to share with you my recipe for Polish delicacy. Borscht with dumplings.

Stock for Borscht:
  • 1 whole chicken 
  • 2 carrots 
  • 1 leek
  • 1/2 white onion
  • Bunch of parsley leafs
  • 1 stock cube 
  • Salt and pepper
  • 400 ml of 100% beetroot juice 
  • 2 bay leafs
  • 5 grains all spice
  • 1 tbsp of dried marjoram 
  1. Divide chicken into 4 pieces and put into the big pot. Cover with water and bring it to boil. Clean from mites.
  2. Clean or peal vegetables if needed and half them. Add everything into the pot. Carrots, leek onion, parsley, stock.
  3. Add 1tbsp of salt and half tsp of fresh ground black pepper.
  4. Bring it to boil and then simmer for 2h.
  5. Pick out the chicken and set aside. 
  6. Clear and yellow stock strain through the sieve to get clear broth. 
  7. To the broth add bay leaf and all spice. Bring to the boil. Simmer for 10 min. Add marjoram and beat root juice. DO NOT bring to boil - It will lose a colour.
For dumpling feeling:
  • Meat from whole chicken (cooked)
  • 1 small raw cabbage 
  • Salt and pepper
  1. Shred cabbage and cook with 1 tsp of salt until soft. Drain.
  2. Separate the meat from the bone. 
  3. Grid the meat in a food processor. Move to the big bowl.
  4. Mix meat and cabbage together and season with salt and pepper.
  5. Put to the fridge until you ready to use it. 
Dumpling dough:
  • 300 g flour
  • Pinch of salt
  • 200 ml boiling water
  • 30 g melted butter
  1. Mix flour, salt, water and butter together in the bowl. Bring it all together if the picture is to wet add little bit more of flour. 
  2. Move the dough to the working surface and knight for 5 min. When the dough is elastic cut 1/3 - the rest cover with a bowl preventing to dry out. 
  3. Grab a small piece and roll it into the thin sheet. Using a 5cm diameter glass/cutter cut circle. 
  4. Put a 1 tsp of feeling on center of each dumpling wrappers, fold in half and seal edges well. Then pinch both ends to make it beautiful.
  5. Boil water with 1tbsp of salt and 1 tbsp of any oil. Boil dumplings for 2 minus - until will float to the surface.

  1. In a serving bowl place cooked dumplings and fill it up with a beetroot soup. Optional you can sprinkle some freshly chopped parsley.

Additional tips:

You can also serve it with hardboiled egg or cooked cannellini beans. It taste just amazing.

What do you do most likely at home? What is your favourite activity? Did you do your training yet? Did you start the book you’ve never have time for? Stay home, be safe but do not become a couch potato.

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