Borsch with Homemade Mushroom Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 13 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
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).
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.
Pour the soup into preheated bowls and serve.
