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🍝 Polish Mushroom Dumplings in Beetroot Soup

257 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 250 g potatoes
• 500 g beetroot
• butter (for sweating)
• 1 bay leaf
• 1 tsp dried marjoram
• salt
• pepper (from the mill)
• 2 tbsp red wine vinegar
• 200 g flour
• 1 egg
• 1 pinch salt
• 75 ml water
• 1 onion
• butter (for sweating)
• 200 g mushrooms (e.g. button mushrooms, porcini)
• 1 egg
• salt
• pepper (from the mill)
• 1 egg white

Instructions

1. 1. Peel the onion, potatoes, and beetroot. Dice all three ingredients into small cubes.
2. 2. Melt the butter in a large pot.
3. 3. Add the onion cubes to the hot butter and sauté until translucent, meaning they become soft and slightly see-through.
4. 4. Add the potato cubes, beetroot cubes, and bay leaf. Stir everything briefly.
5. 5. Pour the vegetable broth into the pot. Stir in the marjoram.
6. 6. Bring the soup to a boil. Then let it simmer gently on low heat for about 25 to 30 minutes.
7. 7. Remove the bay leaf from the soup and discard it.
8. 8. Puree the soup with an immersion blender until smooth.
9. 9. Season the soup with salt, pepper, and vinegar to your taste.
10. 10. Put flour, egg, water, and salt into a bowl.
11. 11. Knead the ingredients into a smooth dough.
12. 12. Cover the dough and let it rest for about 30 minutes.
13. 13. Clean the onion and mushrooms. Dice them into very fine cubes.
14. 14. Foam the butter in a frying pan.
15. 15. Sauté the onion cubes in the butter.
16. 16. Add the mushrooms and sauté them until no liquid remains in the pan.
17. 17. Let the mushroom mixture cool down slightly.
18. 18. Add the egg to the mushroom mixture and stir it in.
19. 19. Season the filling with salt and pepper.
20. 20. Bring water to a boil in a wide pot.
21. 21. Dust a work surface with flour.
22. 22. Roll out the dough thinly, no more than 2 millimeters thick.
23. 23. Cut out 5-centimeter circles from the dough using a glass or a round cutter.
24. 24. Brush the edges of the dough circles with egg white.
25. 25. Place portions of filling in the center of each dough circle.
26. 26. Fold the dough circles in half to form half-moons. Press the edges firmly together.
27. 27. Fold the two outer corners of the half-moons inward. Press or twist them firmly, similar to tortellini.
28. 28. Add the dumplings to the boiling salted water. Let them cook gently on low heat for about 6 minutes.
29. 29. Fill the hot soup into pre-warmed deep plates.
30. 30. Add a few dumplings to the soup. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 257
• Protein: 10 g · Fett/Fat: 6 g · Carbs: 39 g