Soups
Borscht with Polish dumplings
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 55 min
- Active
- 55 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 8 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Medium
- dried porcini mushrooms
- 30 g
- water
- 250 g
- brown onion
- 80 g
- oil
- 2 tsp
- breadcrumbs
- 30 g
- sea salt
- 0.3 tsp
- ground black pepper
- 0.3 tsp
- lemon juice
- 2 tsp
- plain flour
- 140–160 g
- olive oil
- 1 tbsp
- lukewarm water
- 70 g
- raw beetroot
- 600–700 g
- garlic
- 3 cloves
- dried porcini mushrooms
- 5
- water
- 1.4 kg
- sea salt
- 2 tsp
- ground black pepper
- 0.3 tsp
- raw sugar
- 2 tbsp
- dried bay leaves
- 2
- allspice berries
- 5
- white vinegar
- 2–3 tbsp
- dried marjoram
- 2 tbsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 701.1 mg
- Protein
- 5.1 g
- Energy
- 804.9 kJ
- Calories
- 191.6 kcal
- Fat
- 4.3 g
- Fibre
- 6.2 g
- Saturated fat
- 0.8 g
- Carbohydrates
- 30.2 g