Lean borscht with mushroom dumplings for Christmas Eve: Héctor Jiménez-Bravo shares an interesting recipe

Christmas is one of the most important holidays of the year, and it is exactly when people cook the most delicious dishes, including with mushrooms and always a soup.

Héctor Jiménez-Bravo shared a recipe for a very important and tasty lean dish for Christmas Eve - lean borscht with mushroom dumplings on Instagram.

Ingredients:

• onion - 1 pc
• beets - 3 pcs
• bay leaf - 2 pcs
• peppercorns - 6 pcs
• beetroot kvass - 50 ml
• salt - 1 pinch

For the dumplings:

• flour - 200 g
• Water - 100 ml
• oil - 1.5 tbsp
• pnion - 1 pc
• dried mushrooms - 100 g
• potatoes - 2 pcs

Method of preparation:

1. Borscht: put the beets on foil, add a little oil, salt, pepper, wrap and bake at 200C for 1 hour. Boil dried mushrooms in 2.5-3 liters of water and add a little salt. Prepare potatoes in the same way as beets. Boil the mushrooms for 20-30 minutes, and when they are cooked, strain the broth into another pot to cook the borscht.

2. Filling for the dumplings: beat the mushrooms in a meat grinder and peel and mash the cooked potatoes. Finely chop the onion and fry in vegetable oil until golden brown. Add the chopped mushrooms, fry for a few minutes, and add salt and pepper. Combine the mushrooms and onions with the mashed potatoes and leave to cool.

3. Mix flour, boiling water and oil and knead the dough gently. You can use a spatula at first because the dough is hot. When it cools down a bit, knead it with your hands. If it sticks, add flour until it becomes soft and elastic.

4. Flatten the dough and make small circles for the dumplings. Wrap the mushroom filling and cook in salted water in small portions, 5-7 minutes each. When they are cooked, remove from the water and put them in a bowl.

5. Peel the beets and grate them on a coarse grater. Fry 1 onion in a frying pan until golden brown and add the beets. Stew for about 15-20 minutes. At the end, pour in beet kvass and stew for another 5 minutes.

6. Put the mushroom broth on fire and heat it up to boil slightly. Add the beetroot dressing, bay leaf, and peppercorns and cook over low heat for 10-15 minutes. Serve with dumplings.