Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Borscht with mushroom dumplings
This vibrant beetroot soup recipe with wild mushroom dumplings is made with an umami-rich broth and flavoured with citrusy juniper berries. It’s the perfect starter for any feast or makes a warming lunch with a thick slice of buttered bread
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Ready in 2 hours 20 minutes, plus drying
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Cooking time 1 hour 20 minutes
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Prep time 1 hour
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Serves 6
Ingredients
For the beetroot soup
- 10g dried mushroom selection
- 1 tbsp olive oil
- 10g butter
- 1 small onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 parsnip, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 medium leek, finely chopped
- 5 medium beetroots, diced
- 2 bay leaves
- ½ tbsp allspice berries
- ½ tbsp juniper berries
- 1 vegetable stock cube, made into 1¼ litres stock
For the dumplings
- 400g plain flour
- 2 medium eggs, separated
- 30g unsalted butter, melted
- 10g dried mushroom selection
- 200g speciality mushrooms
- 1 tbsp olive oil
- 1 banana shallot, finely diced
- 4 tbsp fresh white breadcrumbs
- 2 tbsp fresh parsley, roughly chopped
- 6 dill sprigs, to garnish
Method
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1
Soak the dried mushrooms in 300ml boiling water. Heat the oil and butter in a large saucepan and add the finely chopped onion, carrot, parsnip, celery and leek. Cook with a lid on for around 15 minutes over a low heat, making sure the vegetables all soften but do not take on any colour. Stir regularly.
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2
Drain the soaked mushrooms, reserving the soaking liquid, then roughly chop. Add the diced beetroot to the pan and cook for a further 5 minutes, then add the mushrooms, their soaking liquid, the bay leaves, allspice berries, juniper berries and stock. Season and bring to a simmer, then cook for 45 minutes, until the vegetables are all soft. Place a sieve or colander over a large heatproof bowl and drain the soup.
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3
Place the flour, egg yolks, melted butter and 125ml warm water in a food processor and pulse until it begins to come together. Transfer to a lightly floured surface and knead lightly until it forms a smooth ball. Wrap in cling film and set aside while you make the filling.
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4
Cover the dried mushrooms in boiling water and leave to soak. Roughly chop the fresh mushrooms, place in the food processor and pulse until very finely chopped. Heat the oil in a medium pan and add the shallot. Cook for 3-4 minutes over a medium heat until just softened, then add the diced mushrooms and cook for 5 minutes, until softened. Drain the soaked mushrooms and finely chop, then add these to the pan. Cook for a further 3-4 minutes, then transfer to a plate to cool slightly. Add the breadcrumbs and parsley and season, then mix well.
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5
Roll the urzka dough out on a lightly floured surface to 1-2 mm. Using a 7cm circle cutter, cut out 30 circles. Scoop out spoonfuls of the mushroom mixture and place these in the middle. Brush the edges with water, then fold these together to form a semi-circle, making sure to firmly press the edges together. Brush the pointed edges with water and bring these together, then press firmly. Continue until you have 30 urzka, then place these on a dish for 1 hour so they firm up slightly. Bring a large pan of water to the boil and cook the urzka in batches for 5-6 minutes, until they've floated to the surface and are tender.
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6
Warm the beetroot broth and divide between 6 shallow bowls. Top each of these with 5 of the urzka, then garnish with the dill sprigs and serve.
