Polish Mushroom Dumplings (Uszka) in Borscht

Ingredients

• 1 onion
• 250 g Potatoes
• 500 g beets
• butter (for sautéing)
• 1 bay leaf
• 1 tsp dried marjoram
• Salt
• black pepper (freshly ground)
• 2 tbsp Red wine vinegar
• 200 g Flour
• 1 egg
• a pinch of salt
• 75 ml water
• 1 onion
• butter (for sautéing)
• 200 g mushrooms (e.g., button, porcini)
• 1 egg
• Salt
• black pepper (freshly ground)
• 1 Egg white

Instructions

1. 1.

   For the soup, peel and dice the onion, potatoes, and beets. Melt butter in a pot. Sauté the onion cubes until translucent, then add potato, beet cubes, and bay leaf; sauté briefly, pour in broth, and stir in marjoram. Bring to a boil and simmer gently for about 25-30 minutes.

2. 2.

   Remove the bay leaf, puree the soup, season with salt, pepper, and vinegar.

3. 3.

   For the pasta pockets, knead a smooth dough from flour, egg, water, and salt. Cover and let rest for about 30 minutes.

4. 4.

   Meanwhile, clean and finely dice the onion and mushrooms. Sauté the onion in butter until soft, add mushrooms, and cook until all liquid evaporates. Let cool slightly, then mix in the egg, season with salt and pepper.

5. 5.

   Bring a large pot of water to a boil.

6. 6.

   Roll out the dough thinly (max 2 mm) on a floured surface. Cut 5 cm circles with a glass or round cutter. Brush edges with egg white.

7. 7.

   Place portions of filling in the center of each circle, fold in half, press edges together to form crescents (“half-moons”). Fold sides inward and twist to seal (“little ears,” similar to tortellini). Boil in plenty of salted water over low heat for about 6 minutes until cooked through.

8. 8.

   Serve the soup in preheated deep bowls, add a few dumplings, and serve hot.