Today we will show how to

make a beetroot soup with

dumplings

2 cups of flour

1 egg

2/3 cup water

30-40 grams of mushroom

1 onion

2-3 tablespoons olive oil

salt and pepper

3-4 beets

2 liters of water

stock cube

2-3 grains allspice

1 teaspoon sugar

1 tablespoon lemon juice

2-3 peppercorns

1 bay leaf

1 teaspoon marjoram

a pinch of salt, pepper

Boil beetroots until they

are soft, leave them to

cool down. Then grate

them.

Pour 2 liters of water, add grated beets and all

remaining ingredients (spices, sugar, salt,

lemon juice etc.). Marjoram adds cool flavor,

lemon juice makes borsh not lose vivid color,

and of course adds flavor. Cook on low heat.

Time for filling the ravioli. Dried mushrooms cook (I usually use these with pre-cooked mushroom soup). Then I slice them finely. I am slicing onions and throw on the hot oil in a frying pan. Fry, then add the mushrooms and still hold for -a minute on the fire.

Knead the dough with flour, eggs and water. The dough should be firm, rather sticky, certainly not dry. I divide into smaller pieces and adding a bit of flour, roll out thinly. Remember that thicker means tougherdumplings, so the dough should be thin .

I put the stuffing. Then I wrap the edge of the dough and seal

Useing a glass I cut crescents, and then I form ,dumplings or clumping horns and turned over "belly."

Tortellini throw into salted boiling water and cook a few minutes to boil the water again. I give in hot borscht.