Borsch with Homemade Mushroom Pasta

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Borsch with Homemade Mushroom Pasta
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 kcal(18 %)
Protein14.78 g(15 %)
Fat8.88 g(8 %)
Carbohydrates61.13 g(41 %)
Sugar added0 g(0 %)
Roughage5.64 g(19 %)
Vitamin A127.43 mg(15,929 %)
Vitamin D0.94 μg(5 %)
Vitamin E2.45 mg(20 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.64 mg(58 %)
Niacin5.52 mg(46 %)
Vitamin B₆0.24 mg(17 %)
Folate183.55 μg(61 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.21 μg(7 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C12.35 mg(13 %)
Potassium962.73 mg(24 %)
Calcium99.93 mg(10 %)
Magnesium44.09 mg(15 %)
Iron3.94 mg(26 %)
Iodine32.49 μg(16 %)
Zinc1.26 mg(16 %)
Saturated fatty acids4.1 g
Cholesterol92.26 mg

Ingredients

for
4
For the soup
500 grams Beets
1 onion
1 Tbsp butter
1 bay leaf
4 Tbsps White vinegar
1 tsp salt
freshly ground peppers
1 pinch Caraway
40 grams dried Mushrooms (such as ceps)
For the dough
200 grams Pastry flour
1 egg
1 tsp salt
Pastry flour (for working the dough)
For the filling
1 onion
200 grams Mushrooms (such as ceps)
1 Tbsp butter
salt
freshly ground peppers
1 egg
1 egg white
How healthy are the main ingredients?
MushroomMushroomonionsaltCarawayegg

Preparation steps

1.

For the soup, rinse the beets, peel and coarsely chop (wear gloves to avoid staining your hands). Peel the onion, chop finely and saute in a large saucepan with the butter until translucent. Add the beets, bay leaf and 1 liter (approximately 4 cups) of water. Add the vinegar, season with salt, pepper and caraway seeds and cook for about 40 minutes over low heat.

2.

Meanwhile, soak the mushrooms for about 15 minutes in 300 ml (approximately 1 cup) of cold water. Pour the soaking water through a coffee filter and set aside. Rinse the mushrooms thoroughly.

3.

For the dough, knead the flour with the egg, salt and about 75 ml (approximately 1/2 cup) warm water to form a smooth dough.

4.

For filling, cut the onion and the mushrooms into small cubes. Saute in a pan with the butter until the liquid has evaporated. Allow to cool slightly. Add the egg and season with salt and pepper.

5.

Roll out he dough thinly (about 2 mm) (approximately 1/8 inch) on a floured surface. Cut out large circles with a glass or cookie cutter, about 5 cm (approximately 2 inches) in diameter. Brush the edges with egg white. Place about 1 teaspoon of filling centered on the circles and fold in half to form crescents. Fold the sides inward and press well to seal (the pasta should look like tortellini).

6.

Strain the beet soup through a cloth into another pot. Add the mushrooms and simmer for about 10 minutes, then pour in the noodles and simmer over low heat for about 6 minutes.

7.

Pour the soup into preheated bowls and serve.