Lithuanian Borscht with Mushroom 'Ears'
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
Lithuanian Borscht with Mushroom 'Ears'
Ingredients
- Dried Chinese mushrooms - 3.5 oz
- Chicken Broth - 17.6 oz
- Onion - 2 heads
- Parsley - 1 stalk
- Carrot - 1 piece
- Vinegar essence - 1 tablespoon
- Beetroot - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Wheat Flour - 3.5 oz
- Chicken Egg - 1 piece
- Sour Cream - 4 tablespoons
- Herbs - 1.8 oz
Step by Step guide
Step 1
Soak the dried mushrooms for several hours.
Step 2
Bring the meat broth to a boil, adding the onion, carrot, and parsley root. Add vinegar 10 minutes before the broth is ready.
Step 3
Chop the beetroot and add it to the broth. Season with salt and cook for 40 minutes.
Step 4
Separately, cook the mushroom broth, remove the mushrooms, and combine the broth with the meat broth.
Step 5
Chop the onion, sauté it, and mix it with the mushrooms. Blend the onion-mushroom mixture. Season with salt and pepper.
Step 6
Knead the dough from the flour, egg, and water, roll it out thinly, and cut it into small squares. Place the mushroom filling on them and pinch the edges to form 'ears'. Boil the 'ears' in salted water and then add them to the soup.
Step 7
Serve the finished soup with sour cream and sprinkle with chopped herbs.
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