Red Borscht with Mushroom Dumplings
Ingredients for borscht
1 litre of red borscht
1 clove of garlic
1 bay leaf
2 allspice berries
a pinch of marjoram
salt and pepper to taste
Ingredients for uszka
Dough:
250 g wheat flour
120 ml warm water
1 tablespoon of oil
a pinch of salt
Filling:
300 g button mushrooms
1 onion
1 tablespoon of butter
salt and pepper to taste
Preparation
Knead an elastic dough from flour, water, salt and oil. Set it aside for 20 minutes. Fry the mushrooms with the onion, season with salt and pepper, then finely chop them. Roll out the dough thinly, cut out small squares, place the filling on them and shape the dumplings. Cook them in salted water for 2-3 minutes after they float to the surface.
Heat the beetroot soup with the spices. Place a portion of the dumplings in a bowl and pour the hot beetroot soup over them.