TRADITIONAL POLISH BORSCHT WITH STUFFED DUMPLINGS
Traditional Polish Borscht
Serves: 4 large
- 40g dried mushrooms (porcini are a favorite)
- 2 cloves garlic
- 4 Medium beetroots
- 2l vegetable bouillon (from carrot, leek, parsley root, celery root)
- 2 bay leaves
- 2 tablespoons marjoram
- 6 black peppercorns
- 4 allspice tree peppercorns
- 3 tablespoons chopped fresh parsley
- 3 tablespoons lemon juice
1 – Rinse dried porcini mushrooms, put them into a saucepan filled up with 2 glasses of cold water and leave it for a night. The next day the mushrooms will be moistened. Bring them to boil with bay leaves and garlic in the same water they’ve been till they are perfectly soft. It may take you for about 20 minutes.
2- Wash the beetroots, wrap up every single beetroot with the aluminum foil, put them onto the baking tray and bake at 190°C for about 1 hour till they are gentle and soft. Let the beetroots chill, then peel off the skin and grate them into thick pieces.
3- Make the vegetable bouillon, add marjoram, peppercorns and chopped parsley. Then add grated beetroots, salt and bring to simmer for 3-4 minutes. Take off the stove and add lemon juice. Drain beetroot vegetable bouillon (it is better to do it a day later to get a more intensive color) and mix it with the mushroom bouillon (without mushrooms but do not get rid of porcini, we’ll need them for stuffed dumplings).
Dumplings Stuffed With Porcini
- 40g porcini (we used for Borscht)
- 2 tablespoons butter
- salt, pepper
- 300g wheat flour
- pinch salt
- 200ml boiled hot water
- 30g butter
1 – Sift wheat flour and add salt into the bowl. Put butter into hot water and let it melt. Then add buttered water to the flour step by step stirring everything with tablespoon. Then knead the dough on the table covered with flour till it’s smooth and soft. Put the dough back into the bowl, cover it with foil and leave it to rest for 30 minutes.
2- Cut the white part of leek and cook it a little bit on a frying pan with butter. But make sure you do not brown it! Let it chill. Cut porcini into small pieces, salt and pepper, add cooked leek and mix everything well. The stuffing is ready.
3- Now divide the dough into 3 pieces. Roll out a piece of dough till it’s about 2 mm thin. If the dough is sticky, add some flour. Cut rounds out of the dough with the help of a not very wide glass (4,5 cm in diameter). Put some stuffing onto the center of the dough round, fold it up, stick well the edge. Now connect two opposite sides and stick them well.
4- Put your ready-to-go dumplings on the tray covered with flour. The size of the tray should fit into your freezer.
5- How to cook dumplings? Bring salted water to boil in the saucepan. Put your dumplings into the boiling water and cook for 1-2 minutes. When the dumplings come to the surface, it usually means they are ready. Take out the dumplings onto the plate. And eat them with Polish Borscht!