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Borscht with Polish dumplings
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Porcini mushroom filling
- 30 g dried porcini mushrooms
- 250 g water
- 80 g brown onion, cut into quarters
- 2 tsp oil
- 30 g breadcrumbs
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 2 tsp lemon juice
- 140 - 160 g plain flour, plus extra for dusting
- 1 tbsp olive oil
- 70 g lukewarm water
- 600 - 700 g raw beetroot, peeled and cut into quarters
- 3 garlic cloves
- 5 dried porcini mushrooms, cut into slices
- 1400 g water, plus extra for boiling
- 2 tsp sea salt, plus extra to taste
- ¼ tsp ground black pepper, plus extra to taste
- 2 tbsp raw sugar
- 2 dried bay leaves
- 5 allspice berries
- 2 - 3 tbsp white vinegar, to taste
- 2 tbsp dried marjoram
- per 1 portion
- 804.9 kJ / 191.6 kcal
- 5.1 g
- 30.2 g
- 4.3 g
- Saturated fat
- 0.8 g
- 6.2 g
- 701.1 mg