For The Soup:
1 onion, thinly sliced
2 small beets, grated
4 carrots, grated
2 ears of corn off the cob, or 1 cup frozen corn
1/4 head of green cabbage
1 Tablespoon olive
1 teaspoon sea salt
pepper to taste
For The SauerKraut Dumplings:
1 cup all purpose flour
2/3 cup water
pinch of salt (dissolved in water)
It's probably a good idea to make the dumplings first.
- Dissolve sea salt in water.
- Pour the water over the flour and form a dough. Knead by hand for at least 10 minutes until it is earlobe consistency.
- Let the dough rest for 30 minutes. Then pull off small pieces of dough and use your hands or a rolling pin to form into circles.
- Place a small amount of sauerkraut (homemade or your favorite store bought brand) into the centre of the circle.
- Seal the edges of the filled circle and twist to form tiny kisses. Set aside until ready to use.
- Now, grate the beets and carrots. Set aside.
- Finely slice the cabbage. Set aside.
- Take the corn off the cob. Set aside. Or, if using frozen, measure and set aside.
- Saute the finely sliced onion in olive oil.
- Add the cabbage and water to cover. Bring to the boil and add the grated beets and carrots and the corn niblets. Add water to cover and cook for about 5 minutes after it returns to boil. Add the sea salt and the dumpling. Cook another 10 minutes. Season with black pepper.
This soup is very sweet. Borscht is traditionally made using pickled beets and recipes often call for a bit of lemon juice to give the soup that sour taste. And it is served with sour cream for the same reason. The sauerkraut filled dumplings in this recipe give this sweet soup a burst of tang.