Polish Borscht with Mushroom Dumplings

Polish Borscht with Mushroom Dumplings Categories: Western
Nb persons: 10
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.

Recipe uploaded with Shop'NCook recipe organizer software.

Back to Shop'NCook recipe database