Poltava Borscht with Dumplings
Poltava-style poultry borscht finished with small wheat dumplings.
Ingredients
- Chicken or duck900 g
- Beets2 pcs
- Cabbage250 g
- Potatoes3 pcs
- Carrot1 pcs
- Onion1 pcs
- Tomato paste2 tbsp
- Flour120 g
- Egg1 pcs
- Water for dough50 ml
- Garlic3 cloves
- Sour cream100 g
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.
More recipes
Borscht
Traditional Ukrainian beet soup with pork, cabbage, and a rich savory broth.
Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Lviv Borscht
Lviv-style borscht with smoked sausages, beets, and a tomato vegetable base.
Ukrainian Mixed Borscht
A festive borscht with mixed meats, beet, bread kvass, beans, and vegetables.