How to cook Lenten Borscht with Vushki for Christmas Eve
Lenten Borscht with Vushki – is a kind of borscht based on mushroom soup, served with small lean varenyky called vushki. The filling for the Vushki is mushroomed with fried onions. Let’s talk about how to make Lenten Borscht with Vushki, a traditional dish of Ukrainian cuisine.
This borscht with ears requires preliminary preparations. Beets are boiled in advance, dried mushrooms are soaked and boiled. Borsch with ears is an example of a tasty dish, although it is lean. To prepare this dish, you will need simple ingredients – beets, carrots, onions, dried white mushrooms, vegetable oil, flour, water, salt, pepper, and bay leaf.
You can also check out our other Soup Recipes.
Lenten Borscht with Vushki
Immerse yourself in the Lenten season with our Borscht and Vushki recipe, where each spoonful tells a tale of tradition and comfort. Perfect for a nourishing meal that's both hearty and heartwarming.
Ingredients
For Borscht:
- 8 ½ cups mushroom stok
- 2 tbsp tomato paste
- 3 beets
- 1 onion
- 1 small carrot
- vegetable oil
- 1 bay leaf
- salt and pepper to taste
For Vushki
- 7 oz ounces of dried white mushroom or any dried mushrooms
- 1 onion
- flour
- water
- vegetable oil for fryin
- salt, and pepper to taste
Instructions
For Borscht:
- Boil the beets in advance. When it cools down, grate it.
- Soak dry mushrooms (white mushrooms are best, of course, because they are fragrant and tasty) overnight. Cook until tender. Strain the broth. We will use the mushroom broth for borscht.
- Finely chop the mushrooms. If you want, you can add a little bit of uncut mushrooms to the borscht.
- Put the strained mushroom broth on the fire. Dice the onion, grate the carrots, and fry them in vegetable oil until golden brown. Add the tomato paste and simmer for 3-5 minutes.
- Pour everything into the mushroom stock, add bay leaf, salt, and pepper, boil, and cook for a few more minutes.
For Vushki
- We recommend not grinding the mushrooms in a meat grinder, but chopping them finely.
- Put them in a hot frying pan with oil, add onions, salt, and pepper, and fry for a few minutes.
- Prepare the dough like for dumplings. Add hot water to the flour, a little oil, salt, and pepper.
- Roll out the dough thinly, and cut it into squares. Put a little filling on the square, fold the dough into a triangle, pinch the edges, and join the dumpling edges together.
- Boil the ears in salted water and brush with vegetable oil. Serve with borsch.
Notes
- It is unlikely that you will grind the mushrooms in a meat grinder.
- Some people also add potato cubes. But it’s up to you. The traditional recipe is without potatoes.
Enjoy your soup!
