Barszcz Czysty z Uszkami

Ingredients

Instructions

1. 1

   Start the broth and the mushroom soaks at the same time to stay within 60 minutes. Put the dried porcini for the barszcz in a small bowl and cover with a little hot water. In a second bowl, cover the dried porcini for the uszka filling with hot water. Let both soak while you prepare the vegetables.

2. 2

   In a medium pot, heat the oil over medium heat. Add the halved onion cut side down and cook until deeply browned, 3-4 minutes; this gives the broth a darker, fuller flavour. Add the beetroot, carrot, celery, garlic, bay leaf, allspice, peppercorns, marjoram, water, salt, and sugar. Lift the soaked porcini for the broth from their liquid, roughly chop if large, and add them too. Bring just to a boil, then immediately lower to a very gentle simmer.

3. 3

   Simmer the barszcz gently for 30 minutes, uncovered or partially covered. Do not boil hard, or the broth can turn dull and muddy instead of clear ruby-red.

4. 4

   While the broth simmers, make the uszka dough. Mix the flour and salt in a bowl, add the oil and warm water, and knead for 5-6 minutes until smooth and fairly firm. Cover and let it rest so the gluten relaxes; this makes the tiny dumplings easier to roll thinly.

5. 5

   Make the filling. Drain the soaked porcini for the filling, squeezing out excess liquid, then mince finely. Heat the oil in a frying pan, add the diced onion, and cook until soft and lightly golden. Add the garlic, minced porcini, and chopped sauerkraut; cook for 4-5 minutes, stirring, until the mixture is fairly dry. Season with salt and ground black pepper, then cool for a few minutes. A dry filling is important so the uszka seal properly.

6. 6

   Roll the rested dough very thinly on a lightly floured surface, about 1 mm thick. Cut into 4 cm squares. Place a small dab of filling in the centre of each square, fold into triangles, pressing out air and sealing the edges well, then bring the two pointed corners together around a fingertip and pinch to form uszka. Keep the shaped dumplings covered with a cloth so they do not dry out.

7. 7

   Strain the finished barszcz through a fine sieve into a clean saucepan, pressing lightly on the solids but not forcing puree through if you want a clear broth. Stir in the lemon juice and apple cider vinegar. Taste and adjust with a little more salt if needed; the flavour should be distinctly beety, lightly sweet-sour, and savoury. Keep hot over low heat without boiling.

8. 8

   Bring a small pot of salted water to the boil and cook the uszka in batches for 2-3 minutes after they float. They are done when the dough is tender but still pleasantly chewy. Transfer carefully with a slotted spoon.

9. 9

   To serve, place the uszka in warmed mugs or deep bowls, ladle over the hot clear barszcz, and finish with dill and freshly ground black pepper.

Nutrition per serving

Notes

• •For the clearest barszcz, avoid a rolling boil and strain through a cloth-lined sieve.
• •If you have concentrated beet kvass, you can replace part of the lemon juice and vinegar with 30-40 ml for deeper traditional flavour.
• •Any extra uszka freeze well on a tray; boil from frozen and add 1 minute to the cooking time.
• •Warm the serving mugs or bowls first so the broth stays hot and aromatic.

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