Lithuanian Borscht with Mushroom Pierogi

Wash beef bones under warm running water and place into a pot. Cover with water and slowly bring to a boil. When it starts to boil, gently skim off any fat and foam that appears. Place onion, roughly cut carrots, parsley root and celery root into a pot and simmer for 3-4 hours. 40 minutes before the broth is done, add finely chopped beetroot, bay leaf, peppercorns, white vinegar and salt. Strain the broth.

Wash dried porcini mushrooms under cold running water, place into a pot, add a half of onion and cover with cold water. Slowly bring to a boil and simmer on low heat for 2 hours. Strain the broth when it’s done. Wash mushrooms under cold running water and save for making pierogi.

Mix beef broth and mushroom broth and bring to a boil.

When serving the borscht, serve mushroom pierogi on a separate plate. Sprinkle with chopped parsley.

You will need:

For beef broth:

  • Water – 6 cups
  • Beef bones – 18 oz
  • 1/2 carrot
  • ½ celery root
  • ½ parsley root
  • ½ onion
  • Beetroot – 8 oz
  • White vinegar – 1 teaspoon
  • 1 bay leaf
  • 3-4 peppercorns
  • Salt – less than 1 teaspoon

 

 

For mushroom broth:

  • Water – 4 cups
  • Dried porcini mushrooms – 3 oz
  • 1 yellow onion
  • Salt – 1 teaspoon

To serve:

  • Mushroom pierogi – 16 oz
  • Chopped parsley – 4 tablespoons

 

Making mushroom pierogi:

Separate the egg. Pour your all purpose flour onto the table and form a well. Place an egg yolk inside the well, add vegetable oil and, gradually adding water, make dough. Knead your dough a little and let it rest for 30 minutes. Sprinkle some flour on a table and roll the dough, making it 0.1 inch thick. Using a sharp knife, cut your dough into 1 ½ inch squares. Place ½ teaspoon of mushroom stuffing in the center of each square and coat the edges of each square with an egg white. Fold the squares in halves, making triangles. Press the edges hard to each other or use a fork.

Place mushroom pierogi into boiling water and cook for 5-7 minutes.

Making the stuffing

Finely chop the onion, add butter to a skillet and roast onion until it turns translucent. Mix roasted onion with finely chopped boiled mushrooms, add black pepper, salt and mix well.

You will need:

For pierogi

 

  • All purpose flour – ¾ cup
  • Water – 1/5cup
  • 1 egg
  • Vegetable oil – 1 tablespoon
  • Stuffing – 4 oz
  • Salt – ¼ teaspoon

 

For stuffing:

 

  • Boiled mushrooms – 2 oz
  • 1 yellow onion
  • Butter – 1 tablespoon
  • A pinch of black pepper
  • Salt – ¼ teaspoon

 

 

Option:

You can add sour cream to bowls when serving the borscht.

This borscht is also known as: Borscht with Mushroom Pierogi

 

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