Soups
Borscht with Polish dumplings
This traditional Polish recipe was contributed by Grace Mazur, Managing Director of Thermomix in Australia and New Zealand. The Polish dumplings (also called "uszka") are often referred to as "Polish Christmas ears" and are traditionally served in borscht at Christmas.
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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
- Diet
- VeganPlant-based
- 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.
- Protein
- 5.1 g
- Energy
- 801.7 kJ
- Calories
- 191.6 kcal
- Fat
- 4.3 g
- Fibre
- 6.2 g
- Carbohydrates
- 30.2 g
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