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    Barszcz z Uszkami


    Source of Recipe


    Internet

    Recipe Introduction


    Borscht w/ Dumplings

    List of Ingredients




    4 lge beets, peeled & quartered
    1 lge carrot, peeled
    1 parsley root or parsnip, peeled
    1 leek, white part only
    3 bay leaves
    1/4 cup lemon juice
    4 allspice berries
    10 black peppercorns
    1/4oz porcini mushrooms
    2 cups chicken stock
    salt & fresh ground pepper
    36 Uszka

    Recipe



    Put the beets, carrots, parsley root, leek, bay leaves, lemon juice, allspice, peppercorns, porcini & chicken stock in a large pot & add 8 cups of water. Bring to a gentle boil over medium heat, then reduce heat to med-low & simmer for 2 hiurs. Remove from heat, strain & discard solids.

    Return beet stock to the same pot & simmer over low heat. Season to taste with salt & pepper. Place 6 cooked uszka in each 6 individual soup bowls, pour hot borscht over the uszka.

    6 Servings

 

 

 

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