Borscht With Dumplings Recipe

Ingredients

• 1 ounce. dry mushrooms (3/4 c.)
• 3 1/2 c. boiling water
• 2 pound beets
• peeled
• thinly sliced & quartered
• 4 c. water
• 1 c. minced carrots
• 1 c. minced celery
• 1 med. onion
• minced
• 2 bay leaves
• 2 teaspoon salt
• 2 tbsp. vinegar
• 1/8 teaspoon pepper
• Mushroom Dumplings

Instructions

1. In saucepan combine mushrooms with boiling water.
2. Let soak 2 hrs at room temperature.
3. Simmer, uncovered 7-10 min or possibly till tender.
4. Drain; reserve liquid.
5. In large saucepan combine beets, 4 c. water, carrots, celery, onion, bay leaves and 1 tsp.
6. salt.
7. Cover and cook for 40-45 min or possibly till vegetables are tender.
8. Meanwhile prepare Mushroom Dumplings.
9. Stir in reserved mushroom liquid, vinegar, 1 tsp.
10. salt and pepper.
11. Bring to boil.
12. Ladle into bowls.
13. Add in warm mushroom dumplings to each serving.