Vushka in Christmas Borshchyk🇺🇦🎄

レシピ

材料・調味料

作り方

1: Vushka (mushroom dumplings) 100-120pc
Sift flour into a bowl, add salt, pour boiling water gradually, mixing dough with a spoon. When the dough slightly cooled, so that you can knead it with hands, pour oil and knead the dough in the bowl first, then shift to the desktop and kneaded to homogeneity. Wrap the dough in a plastic foil and leave to rest for 20min.

2: Mushrooms pour three cups of cold boiled water and leave overnight. The next day, cook the mushrooms for 30 minutes in the same water. Drain, leave the broth for borschyk.
(You can skip this if you're using clean mushrooms.)

3: In a pan heat the oil, add the diced onion and fry until soft (5-7 minutes). Add diced mushrooms, cook for 15-20minutes. Season with salt, pepper and sugar, add butter. Remove from heat and leave to cool. Mix boiled and fried mushrooms together. Add flour and stir.

4: Forming ears:
Split the dough into 4parts and form the balls. One part of the dough roll out and cut into square pieces. On each square piece of dough put a little filling, connect opposite edges and pinch well, forming a triangle. Wrap around the corners to make the dumplings look like in the photo(like ears). Translate and sprinkled with flour work surface or linen towel. Boil in salted water and serve to the plates, pour with hot borschyk and immediately serve.

5: Borshchyk:
Put dried mushrooms into a bowl and pour 3cups of cold boiled water. Let to soak for overnight. Boil mushrooms in the same water 20min. Take out mushrooms ( and later use them as filling for ears), bouillon keep for borshch.

6: Peeled and coarsely chopped parsley root, celery and carrots pour 1litter of water. Add garlic, bay leaf, thyme and whole black pepper. Bring to a boil, reduce heat and cook on low heat until vegetables get softened (about 30 minutes).

7: Bake beets, peel, chop coarsely. Add to the soup, add mushroom bouillon, bring to a boil.Reduce heat to low, add 0.5liter of beet kvass and cook 4-5 minutes.

8: Remove from heat, add salt, lemon juice and a little sugar. Leave to cool and borshchyk brew.

9: Strain the soup, if necessary season to your taste.
Serve with ears, croquettes or yeast Lenten pies with cabbage.

10: Beet kvass:
Clean beet, cut into slices not very thin.
Transfer beets into a glass jar, add salt and spices. Pour cold boiled water, put on the top crust of bread. Close the jar with cheesecloth or a piece of fabric (to provide an access of air).

11: Leave at room temperature for 4-5 days.
During this time zakvas is ready. You need to collect from it the foam filter (you can even twice, with the second through a fine (or lined with cheesecloth) sieve. Pour into a clean, dry bottle and keep in a fridge until the day of preparation of borshchyk.