Wash your dried porcini mushroom thoroughly, place in a deep pot, add cold water and bring to a boil. Turn the heat down and let the broth simmer for 2-2 ½ hours. Add salt when the broth is nearly done. Strain the broth. Take out the mushroom and use them to make ears later.
Peel beetroots and yellow onion. Cut beetroots and onion into cubes, finely chop your dill, place everything into a pot, add cold water and beetroot brew. Simmer on low for 20 minutes. Cool the broth and leave overnight.
The next morning, combine mushroom broth with vegetable broth, add lemon juice, sugar, peppercorns, bay leaves and salt and simmer for 5-7 minutes.
Serve borscht with mushroom pierogi.
You will need:
For mushroom broth:
- Water – 3 cups
- Dried porcini mushrooms – 2 oz
- Salt – less than a teaspoon
For borscht:
- Water – 3 cups
- Beetroot – 10 oz
- 1 yellow onion
- Garlic – 2 cloves
- Beetroot brew – 3 cups
- Lemon juice – 2 teaspoons
- Sugar – 1 teaspoon
- Dill – 2 oz
- 1 Bay leaf
- 3-4 peppercorns
- Salt – to taste
To serve borscht:
- Mushroom pierogi
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 breadcrumbs, black pepper, salt and mix well.
You will need:
For pierogi
- All purpose flour – ¾ cup
- Water – 1/5 cup
- 1 egg
- Vegetable oil – 1 tablespoon
- Stuffing – 4 oz
- Salt – ¼ teaspoon
For stuffing:
- Boiled mushrooms – 2 oz
- 1 yellow onion
- Butter – 1 tablespoon
- Breadcrumbs – 2 tablespoons
- A pinch of black pepper
- Salt – ¼ teaspoon
Making beetroot brew:
Peel the beetroots and cut into round pieces. Put beetroot, rye bread and garlic into a clean glass jar, add water, cover with a lid and leave in a warm dark place for 4-5 days. After the fermentation process is over, transfer the brew into clean jars or bottles and keep refrigerated. Remove any mildew that might form on top of the brew.
- Beetroots – 2 pounds
- Garlic – 2 cloves
- Rye bread – 2 oz
- Water – 8 cups
0 Comments