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Ingredients
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Borscht
Mushroom Dumplings (Ushka)
Method
Prepare the Borscht
- 1
- 2
Add Remaining Ingredients
Stir in the grated beets, diced carrot, potato, and shredded cabbage. Cook for about 5 minutes, then add the tomato paste and vegetable broth. Season with salt and black pepper.
- 3
Simmer the Soup
Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes until the vegetables are tender. Stir in the fresh dill before serving.
Make the Mushroom Dumplings
- 4
Prepare the Dough
In a mixing bowl, combine the flour, egg, and water. Knead until a smooth dough forms. Let it rest for 30 minutes.
- 5
- 6
Form the Dumplings
Roll out the dough thinly and cut into circles. Place a small spoonful of the mushroom filling in the center of each circle. Fold and pinch the edges to seal, forming 'ears'.
- 7
Cook the Dumplings
Bring a large pot of salted water to a boil. Add the dumplings and cook until they float to the surface, about 3-5 minutes. Remove and set aside.
Serve the Dish
- 8
Combine and Serve
Ladle the hot borscht into bowls and add a few mushroom dumplings on top. Garnish with additional dill if desired.
