”Barszcz z Uszkami”
Christmas Eve Beet Soup with Mushroom Dumplings.jpg)
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The soup: 1kilo beets |
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Boil the beets and set aside. Mix stock, water and tomato or vegetable juice in a soup pot.
Bring to a boil -- do not let the soup boil for more than a minute or it will lose its clear red color.
Grate the beets and add them to the soup.
Add lemon juice and seasonings to taste.
Heat the soup before serving but make sure not to bring to a boil.
Put 5 or 6 mushroom dumplings in each bowl before serving and pour the soup over them.
"Uszka" Mushroom Dumplings
The stuffing:
16 ounces forest mushrooms, finely chopped
2 tablespoons butter
2 small onions, finely chopped
1 tablespoon breadcrumbs
Salt and pepper to taste
Sauté the mushrooms and onions in the butter for 10-15 minutes.
Add bread crumbs. Mix everything together and add salt and pepper.
The dough:
1 egg
2 cups of white flour, sifted
1/2 cup lukewarm water
Mix the flour with the egg, adding water slowly and working it into the dough until the dough is sticky and thick.
Then knead until the dough no longer sticks to your fingers.
Form the dough into a ball and cover with flour.
Place in a bowl covered with plastic and let it rest for 15 minutes.
Take a third of the dough and roll into a thin layer on a floured surface and cut into 1 1/2 inch squares.
Place some mushroom filling in the middle of the square of dough,
fold the dough over to form a triangle, and press the edges tightly to seal.
Then fold two corners of the triangle together and press tightly.
Cook dumplings in salted water for 5 minutes, until they float to the top.
Give them a stir if they stick to the bottom. Serve with hot beet soup.