Red Borscht Soup with Beet Gnocchi-2.jpg

Hey everyone, how goes your week so far?

Mine has been super busy. I've been skiing most days and catching up on life during the others. Basically I've loved this Winter season.

Red Borscht Soup with Beet Gnocchi-1.jpg

Anyway, this soup deserves a chance. I know it’s very, very red and probably won’t be overly tempting to the picky eaters in your ranks but if they can get passed that I think they’d love it.

This recipe is a spin on two of my sisters’ favorite Ukrainian recipe, borsht. I made it with gnocchi to change it up a little. Ironically, it was my other two sisters that ended up loving it that way.

So you should try this soup. Really, if you are looking for a great way to use beets then you found it!

Beet Gnocchi Russian Borscht Soup

This classic Russian soup gets a little upgrade with the addition of some homemade gnocchi dumplings made with roasted beets.

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 6 - 8 servings

Ingredients

Roasted Beets:
7 - 8 medium beets
Borscht:
6 cups vegetable broth
3 large potatoes peeled and chopped into cubes
3 medium carrots thinly sliced or shredded
1 small red onion finely chopped
3 cloves garlic minced
1/4 of 1 large head red cabbage cored and shredded
1 large tomato diced
4 roasted beets chopped into small cubes
1 cup tomato sauce
2 tablespoons sugar
salt and papper to taste
2 teaspoons dried dill or 2 tablespoons fresh
coconut cream for topping optional
Gnocchi:
1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1/3 cup coconut milk
3 medium roasted beets
1 teaspoon salt
1 teaspoon baking powder

Instructions

Roasted Beets:
Preheat oven to 400 degrees F (200 C) and line 2 oven trays with a pieces of foil. Cut the stems off of the beets and divide them between pans, then place them on the foil and sprinkle about 1 tablespoon of water over them. Bring the corners of foil up to meet and form a foil ''packet'' around them. Bake for 40 to 45 minutes or until the beets are fork tender. Remove from oven and cool until you can handle them, then peel away the skins.
Borscht:
Combine broth with chopped carrots and potatoes in a large stock pot and place over high heat. Cover and bring to a boil. Cook for about 15 minutes then add onions, garlic, cabbage, diced tomatoes, and half of the (reserve the rest for the gnocchi) roasted beets.
Reduce heat to medium low, cover, and cook for about 30 minutes until carrots and potatoes are tender, then add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes.
Gnocchi:
Meanwhile, after adding the beets to the pot, make the gnocchi. Place 3 - 4 medium beets in a food processor and process until smooth. Add coconut milk, salt, and baking powder and pulse until combined, then add flour and pulse a few more times until well mixed.
Scrape dough out onto a lightly floured work surface (if your counters will stain then lay out a piece of parchment or wax paper to work on). Divide the dough in half and roll each half into a snake shape, about 1 inch in diameter. Use a knife to cut it into gnocchi pieces then use a fork to make imprints on tops and bottoms. Repeat until all of the dough is made into gnocchi shapes.
Now add gnocchi to the pot and cook for 5 - 10 minutes until gnocchi is cooked through.
Remove from heat and serve hot topped with coconut cream.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.