RECIPES SOUPS

Christmas And New Year’s Eve Recipe #3: Traditional Polish Borscht With Stuffed Dumplings

Borscht

You must be wondering what dish is a must be on a Polish table for almost any occasion? For Christmas Eve, for New Year’s Eve, for a wedding, for any banquet. It’s a Polish Borscht! Richly red-colored, comforting and warming up when it is cold outside. Besides, it is considered a good remedy after you drank some alcohol. And together with stuffed dumplings it makes a great pair! The dumplings look very much alike Russian pelmeni. But unlike Russian Borscht and Russian dumplings, Polish tastes differently but equally good!

There exist a lot of recipes of Polish Borscht. At least I came across many. I guess, every Polish family sticks to one of their own. You may find recipe with apples, sour beetroots and whatever else. I finally found the one for myself!

I’ve cooked this Borscht for 2 Christmas Eves already and it’s a winner! I took the original recipe from a wonderful Polish food blog “Kwestia Smaku”. I should say, I tried a lot of recipes from this blog and they are all amazing! If you happen to speak Polish, you will love it! Try it in a winter time and I bet you’ll want to cook Traditional Polish Borscht again and again!

As for the dumplings, I also used the recipe from “Kwestia Smaku”. But the only thing I changed is the leek in the stuffing. I used it instead of an onion to make the stuffing more delicate. Find some time to cook Dumplings Stuffed With Porcini for your Polish Borscht. You will love them as much as Borscht!

ALL PHOTOS by annuschka.com

Borscht

Borscht

Borscht

Borscht

Traditional Polish Borscht For Christmas Eve

Serves4 large

Ingredients

  • 40g dried porcini
  • 2 cloves garlic
  • 4 Medium beetroots
  • 2l vegetable bouillon (from carrot, leek, parsley root, celery root)
  • 2 bay leaves
  • 2 tablespoons marjoram
  • 6 black peppercorns
  • 4 allspice tree peppercorns
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons lemon juice

Directions

1.Rinse dried porcini, put them into a saucepan filled up with 2 glasses of cold water and leave it for a night. The next day the mushrooms will be moistened. Bring them to boil with bay leaves and garlic in the same water they've been till they are perfectly soft. It may take you for about 20 minutes.
2.Wash the beetroots, wrap up every single beetroot with the aluminum foil, put them onto the baking tray and bake at 190°C for about 1 hour till they are gentle and soft. Let the beetroots chill, then peel off the skin and grate them into thick pieces.
3. Make the vegetable bouillon, add marjoram, peppercorns and chopped parsley. Then add grated beetroots, salt and bring to simmer for 3-4 minutes. Take off the stove and add lemon juice. Drain beetroot vegetable bouillon (it is better to do it a day later to get a more intensive color) and mix it with the mushroom bouillon (without mushrooms but do not get rid of porcini, we'll need them for stuffed dumplings).

Our Polish Borscht is ready!

Borscht

Borscht

Borscht

Dumplings Stuffed With Porcini

Serves6
Prep time40 minutes
Cook time1 hour
Total time1 hour, 40 minutes

Ingredients

  • 40g porcini (we used for Borscht)
  • leek
  • 2 tablespoons butter
  • salt, pepper
  • 300g wheat flour
  • pinch salt
  • 200ml boiled hot water
  • 30g butter

Directions

1.Sift wheat flour and add salt into the bowl. Put butter into hot water and let it melt. Then add buttered water to the flour step by step stirring everything with tablespoon. Then knead the dough on the table covered with flour till it's smooth and soft. Put the dough back into the bowl, cover it with foil and leave it to rest for 30 minutes.
2.Cut the white part of leek and cook it a little bit on a frying pan with butter. But make sure you do not brown it! Let it chill. Cut porcini into small pieces, salt and pepper, add cooked leek and mix everything well. The stuffing is ready.
3.Now divide the dough into 3 pieces. Roll out a piece of dough till it's about 2 mm thin. If the dough is sticky, add some flour. Cut rounds out of the dough with the help of a not very wide glass (4,5 cm in diameter). Put some stuffing onto the center of the dough round, fold it up, stick well the edge. Now connect two opposite sides and stick them well.
4.Put your ready-to-go dumplings on the tray covered with flour. The size of the tray should fit into your freezer.
5.How to cook dumplings? Bring salted water to boil in the saucepan. Put your dumplings into the boiling water and cook for 1-2 minutes. When the dumplings come to the surface, it usually means they are ready. Take out the dumplings onto the plate. And eat them with Polish Borscht!

 

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1 Comment

  • Reply
    Szumiel Show
    January 12, 2016 at 11:11 am

    I had chance to try this special traditional polish borsch with stuffed dumplings which was coocked by Annuschka. It is soft and delicious. Everyone should try it!

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    Annuschka