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7. Borscht with Dumplings
One of the cherished Christmas recipes in Ukraine is borscht with dumplings, a dish that embodies the warmth and spirit of family gatherings during the holiday season. This vibrant beet soup paired with delightful dumplings known as "vushka" (ears) offers a rich flavor and represents a deep cultural heritage that is shared among loved ones during festive celebrations.
The Heart of Borscht
To prepare this traditional borscht, you will need 2-3 beets, an onion, parsley, a carrot, a slice of cabbage, 1 tablespoon of oil, 1 tablespoon of flour, 2 dried mushrooms, beet kvass, salt, sugar, and a bay leaf. The preparation begins with making beet kvass by cleaning and chopping the beets, then placing them in a jar filled with cold water. A piece of black bread is added, and the mixture is left to ferment for 6-7 days in a warm place until it develops a pleasant taste.
For the borscht itself, the beets and other vegetables are cleaned and chopped before being boiled in 2 liters of water. They are cooked until tender, after which the boiled beets are grated and mixed with the broth. In a separate pan, sauté the chopped onion and grated carrot in oil until softened, then add them to the pot along with the diced cabbage and rehydrated mushrooms. The soup is seasoned with salt, sugar, and a bay leaf before being allowed to steep for enhanced flavor.Once the soup has simmered for a while and the flavors have melded together, it's time to add the fermented beet kvass. Pour in 1-2 cups of kvass, stirring gently to incorporate it into the dish. This addition not only enhances the flavor but also gives the borscht its signature tangy note. Allow the borscht to simmer for an additional 10 minutes to fully integrate the kvass before serving.
Finally, serve the borscht hot, garnished with fresh parsley and a generous dollop of sour cream for a rich, creamy finish. Just before serving, pour the vibrant soup over the delicate dumplings known as "vushka." This creates a comforting and delightful dish that pairs beautifully with crusty bread. Enjoy!
The "Vushka": Dumplings Filled with Delight
The "vushka" are small dumplings that can be traditionally filled with either herring or mushrooms. To make the dough for the duplings, you will need 300 grams of flour and water. The flour is sifted and mixed with warm water to create an elastic dough. It is then rolled out thinly and cut into 4x4 cm squares. A filling is placed in each square before folding it into a triangle and pinching the edges to resemble ears.
For the herring filling, herring is soaked overnight in tea, then cleaned and finely chopped. Sautéed onions are combined with breadcrumbs and mixed with the herring, seasoned with salt and pepper. For the mushroom filling, dried white mushrooms are soaked overnight, boiled in the same water, chopped finely, and mixed with sautéed onions.
Once prepared, the ears are boiled in plenty of water until they float to the surface.
