Poltava Borscht with Dumplings
Poltava-style poultry borscht finished with small wheat dumplings.
Ingredients
- chicken or duck900 g
- beet2 pcs
- cabbage250 g
- potato3 pcs
- carrot1 pcs
- onion1 pcs
- tomato paste2 tbsp
- flour120 g
- egg1 pcs
- water (for dough)50 ml
- garlic3 cloves
- sour cream100 g
- salt1 to taste
- black pepper1 to taste
- bay leaf2 pcs
- sugar1 tsp
- vinegar1 tbsp
- oil2 tbsp
Instructions
Cover the chicken or duck with 2.5 liters of water, add bay leaf, and simmer for 60–80 minutes until tender.
Grate or julienne the beets and stew them with tomato paste, vinegar, and sugar for 12–15 minutes.
Saute the onion and carrot in oil or rendered fat.
Add potatoes to the broth; after 8 minutes add cabbage, then the stewed beets and sauteed vegetables.
Make a soft dough from flour, egg, water, and salt; pinch off small dumplings and cook them in the borscht for 5–7 minutes.
Add pieces of poultry, garlic, herbs, salt, and pepper; let the borscht rest for 10 minutes before serving.
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