When we think about borscht, we most often think of dumplings or potatoes. Meanwhile, there is an addition that has been popular in many homes for years and is simple, cheap and tastes great. These are the dumplings that create the perfect duo with borscht.
Although the recipe seems trivial, its secret lies in its simplicity. Homemade dumplings go well with both soups and thick sauces, but in borscht they taste exceptionally light and delicate. Ingredients for dumplings served with borscht:
- 1 large egg,
- 1 cup of wheat flour,
- a few spoons of water,
- a pinch of salt.
It doesn’t take much to prepare an addition in just a few minutes that will make the borscht more substantial without losing its characteristic lightness.
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In a large mug or tall pot mix flour and egggradually adding wateruntil the mass is smooth and slightly thick. At the end add a pinch of salt and stir briefly again. Boil the borscht and dip a spoon in it to prevent the dough from sticking. Take small portions of the mixture and place them directly on the surface of the boiling soup. When the dumplings float, cook them for another 2 minutes until they become soft and pliable. Enjoy your meal!
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