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Borsch with Ravioli

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Borsch with Ravioli
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
220
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein9.59 g(10 %)
Fat1.85 g(2 %)
Carbohydrates42.54 g(28 %)
Sugar added0 g(0 %)
Roughage3.43 g(11 %)
Vitamin A56.95 mg(7,119 %)
Vitamin D0.71 μg(4 %)
Vitamin E1.72 mg(14 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.36 mg(33 %)
Niacin3.88 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate96.47 μg(32 %)
Pantothenic acid0.86 mg(14 %)
Biotin2.42 μg(5 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C13.81 mg(15 %)
Potassium643.68 mg(16 %)
Calcium45.72 mg(5 %)
Magnesium32.47 mg(11 %)
Iron1.75 mg(12 %)
Iodine26.89 μg(13 %)
Zinc0.96 mg(12 %)
Saturated fatty acids0.42 g
Cholesterol58.33 mg
Author of this recipe:

Ingredients

for
6
For the soup
butter (for frying)
1
onion (diced)
1 ⅔ cups
potatoes (diced)
3.333 cups
beetroot (diced)
1
4 cups
1 teaspoon
dried marjoram
2 tablespoons
For the uszka
1.333 cups
1
1 pinch
butter (for frying)
1
onion (diced)
2 ¾ cups
Mushrooms (e. g. button mushrooms, porcini mushrooms; diced)
1
1
Preparation

Kitchen utensils

1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Wooden spoon, 1 Sieve, 1 Aluminum foil

Preparation steps

1.
To make the soup, melt the butter in a pan and fry the onions. Add the potatoes, beetroot and the bay leaf. Quench with the stock and stir in the marjoram. Bring to a boil and then simmer for approx. 25-30 minutes.
2.
Remove the bay leaf, puree the soup and season with salt, ground black pepper and vinegar.
3.
To make the pasta pockets, knead a smooth dough from the flour, egg, 75 ml water and salt. Cover and let rest for approx. 30 minutes.
4.
To make the filling, melt the butter in a pan and fry the onions. Add the mushrooms and fry until no more liquid is left in the pan.
5.
Allow the mixture to cool then stir in the egg and season with salt and ground black pepper. Boil some water in a second pot.
6.
Roll out the dough thinly (max. 2 mm) on a floured surface. Cut out circles approx. 5 cm in diameter and brush the edges with egg white.
7.
Place the filling in the middle of each circle, cut in half and stick together. Fold in the sides and press or twist together to form tortellini-like shapes.
8.
Cook in the boiling, salted water for approx. 6 minutes.
9.
Serve the soup in pre-warmed bowls or deep plates and add the pasta pockets. Serve immediately.