Lean borsch with rye dumplings

Soup without meat will be more satisfying if you add fragrant dumplings to it.

Ingredients

• white cabbage 300 g
• beets 1 pc.
• carrots 1 pc.
• onion 1 pc.
• bell pepper 1 pc.
• greens
• spice
• vegetable oil (lean)
• for dumplings:
• water 170 ml
• rye flour 150 g
• vegetable oil 70 ml
• salt 10 g

Directions

1. Chop the onions and sauté in butter.
2. Add carrots, cut into strips. Warm up for another ten minutes.
3. Grate the beets and fry separately.
4. Sift rye flour, salt, add water, oil, knead the dough. It should be plastic, soft.
5. Cover with a cloth and leave for a while.
6. Pinch off small dumplings from the resulting kolobok with your fingers, roll them into balls, press each piece a little.
7. Pour water into a saucepan, salt, lower the dumplings, stir.
8. Add vegetable fry, beets.
9. Warm up everything together for five minutes.