Polish Borscht with Mushroom Dumplings
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Heritage Cookbook p.278
| 1 oz | dried mushroom, (3/4 cup) |
| 3 1/2 cup | boiling water |
| 2 lbs | red beets, thinly sliced and quatered |
| 1 cup | chopped carrot |
| 1 cup | chopped celery |
| 1/2 cup | onion |
| 2 | bay leaves |
| 2 tblsp | vinegar |
| 1 tsp | sugar |
| Soak mushrooms in water for 2 hours. Mushroom dumplings: bring water to boil, simmer uncovered until tender 7-10 minutes. Drain, reserve liquid to use in dumplings. In large saucepan combine beets, carrots, celery, onion, bay leaf, 4 cups water, 1 teaspoon salt. Cover and cook until tender 40-45 mintues. Remove bay leaf, stir in mushroom liquid, vinegar, sugar, 1 tsp salt, 1/8 tsp pepper. Yield: 10 servings Mushroom dumplings | |
| 1 cup | flour |
| 1 | beaten egg |
| 2-3 tsp | water |
| 1/4 tsp | salt |
Knead dough, cover 10 minutes.
Cook 2 tblsp chopped onion, 1 tblsp butter, chopped mushroom, add 1 tblsp fine bread crumbs, 1 egg white, 1/4 tsp salt, pepper.
Divide dough in half, roll 1/8" thin, cut into 1 1/2" square. Place 1/2 teaspoon mushroom on each square fold into triangle and seal. Cook in boiling salted water 5 minutes.
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