Recipe serves: 5

Borscht with dumplings soup

1½-3 lbs beet
9 cup water
4 Tbsp sugar
1 Tbsp chicken soup powder
5 Tbsp lemon juice
¼ tsp salt
1 cup hot water
15 each chicken dumpling
Garnish: parsley

Preparation steps:
  1. Peel the beets and cut into halves (quarters, if using very large beets). Cook the beets in 9 cups of water for about 45 minutes, or until ready. Poke with a fork to check if the beets are soft. Remove the beets and store in a glass container to use in salads.
  2. Mix the sugar, chicken soup powder, lemon juice, salt and 1 cup of hot water. Add to the borscht and mix well.
  3. In another medium pot heat water and cook the dumplings for 4 minutes.
Serving: In each plate serve 3 dumplings, 2 cups of the borscht and garnish with parsley.
Picture of recipe

Take note!
  • For dumplings use the Trader Joe's
    "Chicken gyoza pot stickers".
  • Beets easily stain the cutting board
    and your hands.
    You can use disposable gloves and
    a plastic bag to cover
    the cutting board to ease the cleaning.

  • Add bite-size beets to the borscht.
  • Shortcut: purchase the Manischewitz
    borscht with shredded beets, 33 oz jar.
    Discard the beets pieces.
    Heat the borscht. Add 2 Tbsp lemon
    juice, 1 Tbsp sugar and tsp salt.