Recipe for Red Beet Soup with Mushroom Dumplings
Clear red beet broth served hot with mushroom-filled dumplings.
Serves: 4 people
Preparation & Cooking Time: ~2 hours
Ingredients
Mushroom Dumplings
Filling
- 40 g (1.5 oz) dried porcini or wild mushrooms
- 1 small onion, finely chopped
- 1 tbsp butter or neutral oil
- 1–2 tbsp breadcrumbs
- Salt
- Black pepper
Dough
- 2 cups (250 g) all-purpose flour
- 1 egg
- ½ cup warm water (approximate)
- ½ tsp salt
Red Beet Soup
- 4–5 large beets, peeled and chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- 1 slice celery root
- 1 onion, halved
- 2 cloves garlic, smashed
- 6 cups water or vegetable stock
- Reserved mushroom soaking liquid
- 1 bay leaf
- 3–4 allspice berries
- 1 tsp dried marjoram
- 2–3 tbsp lemon juice or white vinegar
- 1 tsp sugar
- Salt
- Black pepper
Garnish
- Finely chopped red onion
- Chopped fresh parsley
- Chopped fresh dill
Instructions
Mushroom Dumplings
- Rinse mushrooms and soak in 1 cup hot water for 30 minutes. Drain, reserve liquid, and finely chop mushrooms.
- Sauté onion in butter until golden. Add mushrooms and cook 5–10 minutes until dry. Add breadcrumbs, salt, and pepper. Cool completely.
- Mix flour and salt. Add egg and gradually add water. Knead 5–7 minutes until smooth. Cover and rest 20 minutes.
- Roll dough thin. Cut into 2-inch squares. Add 1 tsp filling, fold into triangles, seal edges, and pinch corners together.
- Boil in salted water. Cook 1–2 minutes after floating. Remove and keep warm.
Red Beet Soup
- Combine water or stock, beets, carrot, parsnip, celery root, onion, garlic, mushroom liquid, bay leaf, and allspice in a pot.
- Bring to a boil, reduce heat, cover, and simmer 1 hour.
- Strain and discard vegetables. Return clear broth to the pot.
- Add lemon juice or vinegar, sugar, marjoram, salt, and pepper. Heat gently without boiling.
Assembly
- Place 3–5 dumplings in each bowl.
- Ladle hot soup over dumplings.
- Garnish with red onion, parsley, and dill.
Tips
- Chop mushroom filling very finely for clean dumplings.
- Add acid before reheating to keep color bright.
- Season gradually; balance sweet and sour
