Christmas borscht with boletus tubes
easy
60 mins
60 mins
Ingredients
- 1 (15 g) Bag of dried porcini mushrooms
- 650 g beetroot
- 1 collar Soup vegetables
- 1 Onion
- 1 l Vegetable broth
- 1 Bay leaf
- 10 black peppercorns
- 2 Allspice seeds
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp For the "Ears":
- 1 (15 g) Bag of dried porcini mushrooms
- 150 g Flour
- 1 Egg
- 7-10 Tbsp Salt
- 1 small onion
- 1 TABLESPOON Butter or margarine
- 1 TEASPOON Breadcrumbs
- 1 Egg Yolk
- 7-10 Tbsp Pepper
- 7-10 Tbsp Flour
Directions
- 1
For the soup, wash porcini mushrooms and soak in 1/8 litre warm water. Peel, wash and slice the beetroot. Clean or peel, wash and chop the soup vegetables.
- 2
Peel the onion and cut it into sticks. Put beetroot, soup vegetables, onion and stock in a pot. Pour soaking water over the mushrooms. Add bay leaf, peppercorns and allspice seeds and cook for 15-20 minutes.
- 3
Season soup with salt and sugar. For the "auricles" wash porcini mushrooms and soak in warm water. Knead flour, egg, 3 tablespoons cold water and salt. Cover and chill for about 30 minutes.
- 4
Peel and finely chop the onion. Drain the mushrooms. Fry onion and mushrooms in hot fat. Stir in breadcrumbs and egg yolk. Season with salt and pepper. Roll out the dough on a floured work surface about 1 mm thin and cut into squares (4x4 cm).
- 5
Put some mushroom filling in the middle of each. Fold the squares diagonally over each other and press on the edges. Then press two opposite corners together. Cook in boiling salted water for about 10 minutes, remove and add to the soup.
Nutrition Facts
300 kcal
45 g
7 g
14 g
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