Dumplings with mushrooms and borscht soup brings together two beloved classics into one harmonious and festive dish. The tangy, aromatic borscht provides a rich, warming base that perfectly balances the mild, savory flavor of tender mushroom-filled dumplings. Each spoonful offers contrast in both texture and taste, making the meal comforting yet refined. Traditionally enjoyed during Christmas Eve dinner, this dish carries a sense of tradition, simplicity, and celebration. It is nourishing, visually appealing, and deeply satisfying, making it an excellent choice not only for holidays but also whenever you want to enjoy a wholesome, homemade meal rooted in culinary heritage.
Dumplings with Mushrooms and Borscht Soup – Recipe
Ingredients:
For the dumplings:
- 300 g flour
- 1 egg
- 100 ml water
- A pinch of salt
- 300 g button mushrooms
- 1 onion
- Salt and pepper
For the borscht:
- 1 liter beetroot broth
- 2 medium beets
- 1 carrot
- 1 onion
- 2 tbsp lemon juice
- 1 tbsp sugar
- Salt to taste
- 1 bay leaf
Preparation:
- Mix flour, egg, water, and salt to make an elastic dough. Let rest for about 30 minutes. Finely chop the mushrooms and dice the onion. Sauté in a pan with a little oil until the mushrooms are soft. Season with salt and pepper.
- Roll out the dough thinly and cut small circles (5–6 cm). Place half a teaspoon of filling in each circle, fold, and seal the edges. Cook in salted water for 4–5 minutes.
- Peel and coarsely grate the beets. Finely chop the carrot and onion. In a pot, heat a little oil and sauté the onion and carrot. Add the grated beets and cook 2–3 minutes. Pour in the beetroot broth and add the bay leaf. Cook for 15 minutes. Add lemon juice, sugar, and salt to taste.
- Serve the hot borscht in a deep bowl with 3–4 dumplings. Garnish with fresh parsley. Optionally, serve with sour cream.
Tips for Perfect Mushroom Dumplings
- Use high-quality flour for the dough – it yields better results.
- Always cool the filling before forming the dumplings.
- Seal the edges well so the filling doesn’t leak during cooking.
- Don’t cook too many dumplings at once – they may stick together.
- Freshly made dumplings can be frozen and cooked later as needed.