Borscht with Polish dumplings

Porcini mushroom filling

• 30 g dried porcini mushrooms
• 250 g water
• 80 g brown onion, cut into quarters
• 2 tsp oil
• 30 g breadcrumbs
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 2 tsp lemon juice

Dumplings

• 140 - 160 g plain flour, plus extra for dusting
• 1 tbsp olive oil
• 70 g lukewarm water

Borscht

• 600 - 700 g raw beetroot, peeled and cut into quarters
• 3 garlic cloves
• 5 dried porcini mushrooms, cut into slices
• 1400 g water, plus extra for boiling
• 2 tsp sea salt, plus extra to taste
• ¼ tsp ground black pepper, plus extra to taste
• 2 tbsp raw sugar
• 2 dried bay leaves
• 5 allspice berries
• 2 - 3 tbsp white vinegar, to taste
• 2 tbsp dried marjoram