Borscht With Dumplings Recipe

• 1 ounce. dry mushrooms (3/4 c.)
• 3 1/2 c. boiling water
• 2 pound beets, peeled, thinly sliced & quartered
• 4 c. water
• 1 c. minced carrots
• 1 c. minced celery
• 1 med. onion, minced
• 2 bay leaves
• 2 teaspoon salt
• 2 tbsp. vinegar
• 1/8 teaspoon pepper
• Mushroom Dumplings

1. In saucepan combine mushrooms with boiling water.
2. Let soak 2 hrs at room temperature.
3. Simmer, uncovered 7-10 min or possibly till tender.
4. Drain; reserve liquid.
5. In large saucepan combine beets, 4 c. water, carrots, celery, onion, bay leaves and 1 tsp.
6. salt.
7. Cover and cook for 40-45 min or possibly till vegetables are tender.
8. Meanwhile prepare Mushroom Dumplings.
9. Stir in reserved mushroom liquid, vinegar, 1 tsp.
10. salt and pepper.
11. Bring to boil.
12. Ladle into bowls.
13. Add in warm mushroom dumplings to each serving.

mushrooms, boiling water, beets, water, carrots, celery, onion, bay leaves, salt, vinegar, pepper, mushroom dumplings

Taken from cookeatshare.com/recipes/borscht-with-dumplings-21636 (may not work)