Christmas borsch with mushroom ears

Christmas borsch with mushroom ears

Category: First meal

Kitchen: polish

Ingredients
Beet	2 pcs
Beet kvass	taste
Dried mushrooms (porcini)	1 handful
Carrot	1 PC.
Bulb onions	2 pcs.
Celery	1 PC.
Bay leaf	1 PC.
Garlic	2 cloves
Wheat flour	1 glass
Egg	1 PC.

Cooking method

• I also took parsnip root, parsley, dried boletus. But this is optional.
• We begin to cook borscht in five days. First, put in kvass. For him, take 2 beets, cut them into slices, fill them with water, add a crust of rye bread or raisins, cover the jar with gauze and put it in a warm place. We remove the foam from time to time. As it ferments, filter and put the kvass in the cold. In my refrigerator, it can safely stand for 2-3 weeks. Longer - I don't know, because they used it before.
• Soak the mushrooms in the evening.
• We take carrots, celery, parsnips (I have all the roots), parsley, garlic and bay leaf.
• Three beets.
• We cook broths from vegetables,
• from beets,
• and from mushrooms. Then I took out the mushrooms. Some of the mushrooms will go to the filling. And with the rest, you can make, for example, mushroom caviar.
• Sorry, but for some reason the photo with boiling mushrooms "flew" from the camera.
• I put a mixture of dried mushrooms to cook. I won't need broth from them. And they themselves will go to the filling. Why mix? Yes, because the broth from only white ones is more beautiful, and in the filling a mixture of mushrooms sounds better than just white ones.
• All broths are cooked over low heat until tender.
• Knead flour and egg dough. If it is watery - add flour, if it is dry - a little water. Roll it out thinly. We cut into small squares. I deliberately put a knife for the scale. It is slightly more than 20 cm.
• Fry mushrooms and onions. They should be finely chopped. Rather, we do not fry, but we languish. There should be no dry crusts.
• We begin to sculpt ears. Put the filling on the dough square.
• We pinch with a triangle.
• Then we fasten the ends.
• We continue to sculpt. Children can be involved in this process. Excellent motor development!
• Boil the ears. We take out.
• We filter all the broths into one pan, add beet kvass and salt there. Kvass is usually a quarter of the total volume. But if not very sour, then add a little more.
• We heat our broth, but do not boil it. Sorry for the quality of the photo. It didn't work out because of the steam. But it shows that there is not even one gurgle.
• Put ears in a plate and fill with broth.
• This is delicious!!! And I like this borsch not only warm, but also cold.
• And for my husband I make bigger ears with meat. Here they are in the sculpting process. The difference in size between them is immediately visible.
• The husband always puts sour cream, garlic and green onions for himself.
• I like the baboon option more. The gustatory scale is better felt there. And I like mini ears better. They are so tender, for one tooth!
• Bon Appetit!

Note

If I had not dared to post this recipe on the forum, I would never have known that this is Christmas borscht. And also Polish. We have always called it Belarusian borsch with ears.

But I've gotten into the habit of double-checking which cuisine my dishes belong to. After all, our family is multinational. The recipes are mixed. And I love precision. So I got into the Internet for information about borscht with ears.
Before that I was sure that this is one of the versions of the Belarusian borscht. And we never had Poles in our family. Why it was often cooked by my grandmother is unclear ... Although it is not so far from Belarus to Poland.

We love Belarusian borscht.Especially in the summer they go sincerely. We have several favorite recipes. If I have time, I will exhibit at least some of them.

And this type of borscht, it turns out, is served in Poland for the traditional Christmas table. It is fast because on Christmas Eve you still need to fast. Dinner on this holiday consisted of 12 dishes, according to the number of the apostles. It was plentiful and delicious. In addition to this, borscht was traditionally served with carp, kutya, bigos, etc.

So thanks to Bread Maker for gaining new knowledge thanks to her.

Ira, what a beauty it is, it turns out a very unusual borscht, and tiny ears are generally a miracle! thank you for sharing such delicious recipes! you can even cook such a delicious dish during fasting

Of course you can take this borscht in the post.
By the way, the ears do not have to be mushroom. Can be made from the same fried cabbage with onions. Delicious!!! And with pumpkin and carrots, Granny did.
True, this will no longer be Polish Christmas borscht. But rather the Belarusian borscht. But the name is not the point, I think.

[toffee]

toffee, Ira, a wonderful recipe, of course, your Tver mushrooms cannot be replaced with anything, I will cook what I have, and I will make the dough without eggs (I will brew it with boiling water) and cook it, this dish can be served in the post. Very beautiful work.

[Irina]

Irina, thank you for sharing an interesting recipe for borscht / and I haven't even heard of such a thing ever /!

Svetlana, Natalia, thank you!
Choux pastry is perfect here. Because it turns out tender.

Cool borscht. I would love to.
I don't have dried mushrooms, but you can probably try with ice cream.
Irina, thank you very much for the recipe.
I really like to read you, everything is so kindly written that I want to visit you.

Welcome! We always have a lot of guests.
With frozen mushrooms, there will be no dried mushroom spirit. But you can try.