polish

Red Borscht with Mushroom Dumplings

Name: Red Borscht with Mushroom Dumplings
Yield: 1 serving
Cuisine: polish
Ingredients: 220 g beets; 80 g carrot; 450 g vegetable broth; 1 g bay leaf; 12 g lemon juice; 90 g all-purpose flour; 55 g water; 140 g cremini mushrooms; 14 g rapeseed oil; 3 g salt; 1 g black pepper

This simmered dish pairs cremini mushrooms with beets, carrot and vegetable broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Hard

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

23 g Protein

105 g Carbohydrates

15 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g beets 97 kcal
80g carrot 33 kcal
450g vegetable broth 27 kcal
1g bay leaf 3 kcal
12g lemon juice 4 kcal
90g all-purpose flour 328 kcal
55g water 0 kcal
140g cremini mushrooms 31 kcal
14g rapeseed oil 124 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

beetscarrotvegetable brothbay leaf
In a pot, combine beet, carrot, broth, and bay leaf; simmer until vegetables are tender (about 20 minutes).
lemon juicesaltblack pepper
Add lemon juice and season with salt and pepper; keep at a gentle simmer.
all-purpose flourwatersalt
Mix flour, water, and salt into a firm dough; rest 5 minutes.
cremini mushroomsrapeseed oilblack pepper
Saute mushrooms in oil until browned; season with pepper.
cremini mushrooms
Roll dough thin, cut into small squares, fill with mushrooms, and pinch closed.
water
Boil dumplings in salted water until they float plus 1-2 minutes; drain and add to borscht to serve.