Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • ¾ cup (180ml) lukewarm water
  • 2 tablespoons (30ml) vegetable oil
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) beef mince (ground beef), preferably 80/20
  • ½ teaspoon (3g) dried thyme
  • ¼ teaspoon (1g) ground black pepper
  • ½ teaspoon (3g) salt
  • 2 tablespoons (30ml) beef broth or water
  • 2 tablespoons (30ml) vegetable oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups (2 litres) beef broth
  • 2 medium beets, peeled and shredded (about 2 cups)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 2 tablespoons (30ml) tomato paste
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) sugar
  • 1 teaspoon (5g) salt, or to taste
  • ½ teaspoon (3g) black pepper, or to taste
  • 2 bay leaves
  • Fresh dill, chopped, for garnish
  • Sour cream, for serving (optional)

Instructions:

  1. Prepare the Dumpling Dough: Combine flour and salt. Gradually add water and oil, mixing until a shaggy dough forms. Knead until smooth and elastic. Wrap in plastic wrap and chill.
  2. Make the Beef Mince Filling: Sauté onion and garlic. Add beef mince and cook until browned. Stir in thyme, pepper, salt, and broth. Simmer and set aside to cool.
  3. Create the Borscht Broth: Sauté onion, carrots, and celery in oil until softened. Add garlic and cook briefly. Stir in beef broth, beets, diced tomatoes, tomato paste, red wine vinegar, sugar, salt, pepper, and bay leaves. Bring to a simmer.
  4. Assemble the Dumplings: Roll out the dough thinly. Cut out circles using a cookie cutter or glass. Place a spoonful of beef mince filling in the centre of each circle. Fold dough over to form half-moons, pinching edges to seal.
  5. Cook the Dumplings: Gently drop the dumplings into the simmering borscht broth. Cook until they float to the surface and are cooked through.
  6. Serve: Ladle borscht and dumplings into bowls. Garnish with fresh dill and a dollop of sour cream (optional).