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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