Vegetarian borsch with vushka (dumplings)
Soak the dried white mushrooms drinking water for at least 30 minutes. Clean 2 beetroots, place them in a saucepan and fill with drinking water. When the water boils, simmer the beetroots for just one hour. Established apart.
Pour 150ml of cold water in a saucepan with the purple beans. Prepare dinner them for 1 to 1.5 hours. Established apart.
In a saucepan with 3 litres of drinking water, incorporate cabbage, carrot, onion, celery root, sweet red pepper, parsley, allspice, bay leaves and salt to style. Cook dinner for 30 minutes on medium warmth.
Meanwhile, make the dough for the vushka. Combine 300g of flour, 150ml of water, 2 tbsp of oil and 2/3 tsp salt in a bowl. Knead dough until elastic. Include and set aside for now.
For the vushka stuffing, peel three potatoes and minimize into medium parts. Set them in a saucepan, fill with salted water and boil for about 25 minutes. When the potatoes are completely ready, mash them.
Peel and dice an onion. Chop 200g of champignons or oyster mushrooms, 100g of refreshing or frozen white mushrooms and 50g of soaked dried white mushrooms into modest pieces.
Warmth 2 tbsp of oil in a frying pan, then add the onions and mushrooms, spreading them out. Insert a tiny salt and fry right up until the dampness evaporates from the mushrooms.
Combine mashed potatoes with fried mushrooms in a bowl. The stuffing for the vushka is all set.
Sprinkle a very little flour on the do the job surface area and roll out the vushka dough in a thin layer. Sort circles about 9.5cm in diameter (somewhere around the similar as a consuming glass) out of the dough. Spread the potato and mushroom fillings onto the dough circles and fold the dough in 50 percent, encasing the filling, and pinch to near to form into vushka.
Convey salted drinking water to a boil in a saucepan and cook the vushka for 3 minutes. Spot the geared up vushka in a bowl and sprinkle a very little with oil.
Peel and grate the two boiled beetroots and sprinkle with lemon juice, 1 tsp sugar and ½ tsp salt. Depart for a person hour to marinate.
Acquire all the greens out of the stock. Discard everything besides for the carrots, then grate the carrots on a huge grater. Incorporate grated beets, carrots and boiled beans to the vegetable stock. Cook dinner every thing jointly for 10 minutes.
To serve, place 5 to 6 vushka in a bowl and fill with geared up borsch broth.
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