Beetroot soup with dumplings

Beetroot borscht with tortellini - a traditional recipe that brings warmth and comfort on cold days! This dish is a perfect choice for Christmas Eve or Epiphany, featuring a rich aroma and a pleasant texture, thanks to the combination of vegetables and mushroom-filled tortellini. Get ready to delight your family and friends with this flavorful beetroot borscht!

Total preparation time: 1 hour
Cooking time: 45 minutes
Servings: 6

Necessary ingredients:
- 3 liters of water
- 2 medium carrots
- 1 celery root (approximately 200 g)
- 1 parsnip
- 1 parsley root
- 1 large onion
- 2 tablespoons of vinegar (preferably white wine)
- 2 tablespoons of vegetable mix (from a jar or frozen)
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1 bay leaf
- 300 g tortellini filled with mushrooms

Step-by-step preparation:

1. Preparing the vegetables: Start by washing the vegetables thoroughly. Cut the carrots, celery, parsnip, and parsley root into small cubes and chop the onion. These vegetables will add a perfect flavor to your borscht.

2. Boiling the vegetables: In a large pot, add the 3 liters of water and bring to a boil. Once the water reaches boiling point, add the chopped vegetables, salt, bay leaf, and vinegar. Let it boil over medium heat for about 30 minutes, or until the vegetables are tender but not falling apart.

3. Straining the soup: After the vegetables have boiled, remove them from the soup using a skimmer or a sieve. This step is essential to achieve a clear borscht without vegetables, as required by the recipe.

4. Adding the vegetable mix: In the strained soup, add 2 tablespoons of vegetable mix (from a jar or frozen) and 3 tablespoons of olive oil. Let it simmer on low heat for 5 minutes to combine the flavors.

5. Preparing the tortellini: In another pot, cook the tortellini according to the package instructions. Generally, this process takes about 3-4 minutes. Once cooked, drain them and add them to the beetroot borscht.

6. Finalizing the borscht: Let everything simmer on low heat for 2-3 minutes, then cover the pot and let the borscht rest for a few minutes. This allows the flavors to blend perfectly.

7. Season to taste: Before serving, taste the borscht and adjust the seasoning with salt and pepper, as desired.

8. Serving: Serve the borscht hot, ideally alongside a slice of fresh bread or a cheese pie. It is an excellent choice to be enjoyed with family or friends at the festive table.

Practical tips:
- Ingredients are key: Use fresh vegetables for better flavor. If you don't have fresh vegetable mix, you can use frozen or jarred options, but ensure they are of good quality.
- Vegan option: This recipe is already vegan, but you can add some spinach or cabbage leaves for an extra nutrient boost.
- Customizing the tortellini: If you want a different option, you can try tortellini filled with cheese or vegetables. Another option is to make tortellini at home using pasta dough and your choice of filling.

Nutritional benefits:
Beetroot borscht is rich in vitamins and minerals, being an excellent source of antioxidants. Beetroot is known for its benefits to heart health and the circulatory system, and adding vegetables improves fiber intake. The tortellini provide carbohydrates and protein, making this dish a balanced meal.

Frequently asked questions:
- Can I use canned beetroot?: While possible, fresh beetroot offers better taste and texture. If using canned beetroot, add it at the end to avoid it falling apart.
- How can I store the borscht?: The borscht keeps well in the fridge for 3-4 days. You can reheat it on low heat before serving.
- Can I freeze the borscht?: It is recommended not to freeze the borscht with tortellini, as they may fall apart. You can freeze the borscht without tortellini and easily add fresh tortellini when reheating.

Now you are ready to prepare a delicious beetroot borscht with tortellini, perfect for enjoying on chilly days or during the holidays. This recipe will not only delight your taste buds but also bring a touch of tradition to your table! Enjoy every step of cooking and the aroma that will fill your home!

 Ingredients: 3 l water, 2 carrots, celery root, parsley root, onion, 2 tablespoons vinegar, 2 tablespoons pickled vegetables from a jar or from the freezer, 3 tablespoons oil, salt, pepper, bay leaf, 300 g tortellini (ears). Mushroom tortellini (ears) - according to the presented recipe.