Recipe for Red Beet Soup with Dumplings

This clear beet broth is bright and tangy, and the mushroom dumplings bring an earthy depth. A simple, traditional dish with clean, satisfying flavor.

Serves: 6 people
Total Time: About 2.5–3 hours (including soaking and resting)

Ingredients

Mushroom Dumplings

Filling

• 40 g dried porcini or wild mushrooms
• 1 small onion, finely chopped
• 1 tbsp butter
• 2 tbsp breadcrumbs
• Salt and black pepper

Dough

• 2 cups (250 g) all-purpose flour
• 1 egg (optional)
• ½ tsp salt
• 1 tsp oil
• ½ cup warm water (added gradually)

Clear Beet Broth

Vegetables

• 1 kg (2 lbs) red beets, peeled and chopped
• 2 liters vegetable stock or water
• 1 cup strained mushroom soaking liquid
• 1 carrot
• 1 parsnip
• 1 slice celery root
• 1 onion, peeled

Spices

• 2 bay leaves
• 4 allspice berries
• 6 black peppercorns

Seasoning

• 2 cloves garlic, crushed
• 1 tbsp dried marjoram
• Salt, pepper, sugar

Acid

• 3–4 tbsp white vinegar or lemon juice

Instructions

Mushroom Dumplings

1. Prepare the Mushrooms:
   Soak dried mushrooms in 1 cup warm water for at least 2 hours or overnight. Drain (save the liquid) and chop very finely.
2. Cook the Filling:
   Sauté onion in butter until golden. Add mushrooms and cook for about 5 minutes to remove moisture. Stir in breadcrumbs, salt, and pepper. Let cool completely.
3. Make the Dough:
   Mix flour, salt, egg (optional), and oil. Add warm water gradually and knead until smooth and elastic, about 5 minutes. Cover and rest 20 minutes.
4. Shape the Dumplings:
   Roll dough thinly, cut into 4 cm squares, add a small amount of filling, fold into triangles, seal edges well, and pinch bottom corners together to form the classic shape.
5. Boil:
   Cook dumplings in salted boiling water. When they float, cook 1 minute longer. Remove with a slotted spoon.

Clear Beet Broth

1. Make the Base:
   Add stock, mushroom liquid, carrot, parsnip, celery root, onion, bay leaves, and allspice to a pot. Bring to a boil and simmer 15 minutes.
2. Add the Beets:
   Add beets and simmer gently 30–40 minutes until soft and deeply colored.
3. Add Acid:
   Pour in vinegar or lemon juice and keep the soup at a bare simmer to preserve color.
4. Season:
   Add garlic, sugar (about 1 tbsp), salt, pepper, and marjoram (rubbed between your palms). Turn off the heat and let steep 30 minutes.
5. Strain:
   Strain through a fine sieve to get a clear broth.

Instructions for Serving

1. Place 5–6 warm dumplings in each bowl.
2. Pour the hot beet broth over them.
3. Garnish with parsley.

Tips

• Don’t let the soup boil after adding acid.
• Adjust acidity and sweetness at the end for balance.
• Strain twice for extra clarity.
• Dumplings freeze well before cooking