Poltava Borsht with Dumplings (Galushki)

A-a-and borscht again. Poltava is a city in central Ukraine. This borsht cooked with goose or chicken broth. Another difference – choux dough dumplings – galushki.

Poltava Borsht with Dumplings (Galushki)

Yield about 4-6 servings

whole chicken or skeleton of a chicken, cut in parts for broth

1 medium potato, peeled and chopped
2 medium beetroots (about 1 cup), peeled and shredded
1/2 medium onion, sliced
1 medium carrots, peeled and shredded
1 tsp. chicken or goose fat or butter
1 tsp. wine vinegar
1 tbsp. tomato paste
1-2 garlic cloves
3 whole allspice berries
bay leaf
salt and pepper
Parsley, chopped (optional)

For galushki:

1/2 cup all-purpose or buckwheat flour
1 egg
1/2 cup chicken broth

Pour cold water (8-10 cups) into saucepan, add chicken bones or whole chicken (discard skin and fat). Bring to boil, reduce heat and cook about 1 1/2 hour. Strain through a sieve, discard all vegetables, collect meat.

Sauté beets, onions and carrots in chicken fat over medium heat about 10 minutes until tender, add vinegar.

Meanwhile, pour the stock (6 cups) in a saucepan, add potato, bring to a boil, add the shredded cabbage, bring to boil again and add sautéed vegetables, bay leaf and allspice. Simmer 2-3 minutes, until the vegetables are tender. Season borscht to taste with salt and pepper.

In small saucepan bring to boil broth for galushki, add 2 tbsp. flour and cook about minute. Let cool a little, add egg and remaining flour to make soft dough. Make small dumplings with two teaspoons and add it it slow boiling borscht or separate bowl with boiled water, cook about 1-2 minutes.

Serve borscht hot with galushki, chicken or goose meat and dollop of sour cream.

1 serving (from 4) is about 141 calories

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