Biogy mushrooms “Uszka” for borscht

February 7, 2023

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In Poland, a bioje mushroom referred to as “Uszka” is historically served in borscht on Christmas Eve. It is made with dry, recent mushrooms, and a easy pierogi dough of flour, water, milk, and butter. It is lovely and simpler to make than you would possibly suppose.

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Uszka mushrooms are served on Christmas Eve in Poland

borscht with Uszka It’s a basic soup served by nearly everybody in Poland Christmas Eve dinner. Whereas a minority of households select as a substitute to go along with mushroom soup on Christmas Eve, a few of these will serve borscht with Uszka. Like most Poles, I am from the Borscht with Mushroom Pierogi camp and serve it to my household yearly.

There’s something magical about beetroot soup with mushrooms. They pair nicely collectively. Should you’re skeptical, strive my borscht recipe with this uszka and I am certain you will be satisfied. The main target of this submit is on Uszka, the little star of this soup.

How you can make this little “Uszka”.

Components wanted to make bioji mushrooms:

Dry porcini mushrooms
recent child bella and/or porcini mushrooms;
yellow onion;
ghee;
exact;
water;
leben;
Salt and Pepper.

Mushroom filling:

Step 1Place the dry porcini mushrooms in a pot and canopy with water. Mushrooms convey to a boil and cook dinner for about an hour. As soon as they’re cooked, you have to use a slotted spoon and gently take away them from the boiling water. Dry mushrooms are usually very soiled and include a variety of sand, so this is a crucial step. A lot of the grime / sand will fall to the underside of the pot, however the mushrooms also needs to be transferred to the cilantro and washed nicely beneath operating water. When you clear it, set it apart.

Step 2: in frying pan Warmth some butter and add the chopped onion. Prepare dinner till translucent. In the meantime, clear and lower recent mushrooms. Add the mushrooms to the onions, season with salt and pepper, and cook dinner for about quarter-hour, till softened and totally cooked.

Step 3: in meals processorMix dry cooked mushrooms with fried recent mushrooms and beat a number of occasions. Verify seasonings, salt and pepper as wanted. Pulse a number of occasions. Don’t overprocess mushrooms! The filling ought to include small items of mushrooms as a substitute of paste. sit apart.

Dough pierogi:

If you do not have a mixer, you can also make the dough by hand as I present you on this recipe for Sauerkraut and Mushroom Pierogi from Scratch. Nevertheless, my husband purchased me this wonderful blender as a present final Christmas and I do not understand how I lived with out it. Making pierogi dough is now a breeze.

Step 1Connect the dough hook to the mixer. Add flour into the bowl. Add the melted butter and heat milk, then begin mixing on low velocity.

Step 2: Begin by including a bit of heat water at a time. For 3 cups of flour, it’s best to use 1/2 cup of milk and about 3/4 cup of water. However generally the flour will take in extra moisture and you will have so as to add extra water. In the long run, the dough ought to be elastic and never sticky to the bowl.

Step 3: Cowl the bowl with plastic wrap and let it relaxation for half an hour.

The fourth step: Divide the dough into 4 items. Grease a piece floor with flour and place 1 / 4 of the dough on it. Cowl the remainder of the dough with plastic wrap. utilizing a rolling pinRoll out the dough till it’s skinny however opaque.

Pierogi Compilation:

Step 1: Utilizing a 1.5-inch glass (corresponding to a shot glass), lower rings out of dough.

Step 2: Working with one circle at a time, add 1/2 teaspoon of the filling within the middle, moisten one half of the circle, and coat it to fulfill the opposite facet of the circle. Glue the sides collectively.

Step 3: Maintain the other ends of the pierogies and stick them collectively to make an “ear” formed dumpling.

The fourth step: We proceed with the remainder of the dough and the filling.

Fifth step: fetch large pot of water to a boil, salt generously, and add not more than 10 pierogi at a time. Boil the combination for about two minutes as soon as it involves the floor.

Sixth step: Take away the pierogi to a dry floor (chopping board or cookie) in such a approach that they don’t contact one another.

Seventh step: If serving instantly, put the pierogi in bowls and canopy with borscht.

Practical snapshots of cooking mushroom pierogi

How you can retailer pierogi

Should you’re not utilizing your pierogi immediately, or if you wish to make them upfront, this is my recommendation on methods to make them. Freeze them Be sure that they don’t seem to be linked to one another.

First, you will want to verify your Uszka is dry on each facet (any moisture on the dough will trigger it to stay). While you take them out of the water and place them on a dry floor, allow them to sit there till the highest is totally dry.
Then use a special dry erase board or cookie sheet and flip the Uszka over to dry the underside.
As soon as they’re fully dry, place them on one other cookie sheet. Be sure that they do not contact one another. Place the cookie sheet within the freezer and permit the pierogi to solidify.
As soon as frozen, you possibly can take away them from the sheet, place them in a Ziploc bag, and retailer them for as much as two months within the freezer.
While you’re able to eat them, put them straight from the freezer into boiling water and cook dinner for about 5 minutes.
Served in plates with borscht.

In case you are do not need to freeze them, As a result of you can be utilizing it over the following few days, you possibly can observe this methodology:

Soften some butter
As soon as the Uszka is dry, put it in a bowl, drizzle butter over it, and ensure it is all coated.
Cowl it with plastic wrap and retailer it within the fridge.
When you’re able to serve, put them in boiling water for a minute or two and also you’re all set.
Served in plates with borscht.

Tools wanted to make pierogi

frying pan
chopping board
Knife set
cookie sheets
meals processor
stand mixer
rolling pin
glass vase
large pot

Different conventional Polish recipes:

Biogie “Osca” mushroom

printing press
pin
an average

flip: appetizer, soup

dishes: sprucing

Preparation time: 1 hour 30 minutes

Cooking time: 20 minutes

Relaxation time: 30 minutes

complete time: 1 hour 50 minutes

Servings: 10

Energy: 201Energy

writer: Edita

elements

mushroom filling

1 ounce Dry porcini mushrooms
16 ounce Recent mushrooms Child Bella and white button lower into strips
1 Candy onions Medium sized chopped
2 Tablespoon ghee unsalted
Salt and pepper to style

Dough pierogi

3 Glasses All-purpose flour
1/2 cup leben heat
1 Tablespoon ghee Unsalted and melted
3/4 Glasses water Heat or extra if the dough wants
a pinch of salt

instructions

mushroom filling

Place the dry porcini mushrooms in a pot and canopy with water. Mushrooms convey to a boil and cook dinner for about an hour. As soon as they’re cooked, you have to use a slotted spoon and gently take away them from the boiling water. Dry mushrooms are usually very soiled and include a variety of sand, so this is a crucial step. A lot of the grime / sand will fall to the underside of the pot, however the mushrooms also needs to be transferred to the cilantro and washed nicely beneath operating water. When you clear it, set it apart.
In a frying pan warmth some butter and add the chopped onion. Prepare dinner till translucent. In the meantime, clear and lower recent mushrooms. Add the mushrooms to the onions, season with salt and pepper, and cook dinner for about quarter-hour, till softened and totally cooked.
In a meals processor, mix the cooked dry mushrooms with the sautéed recent mushrooms and pulse a couple of occasions. Verify seasonings, salt and pepper as wanted. Pulse a number of occasions. Don’t overprocess mushrooms! The filling ought to include small items of mushrooms as a substitute of paste. sit apart.

Dough pierogi

Connect dough hook to mixer. Add flour into the bowl. Add the melted butter and heat milk, then begin mixing on low velocity.
Begin by including barely heat water presently. For 3 cups of flour, it’s best to use 1/2 cup of milk and about 3/4 cup of water. However generally the flour will take in extra moisture and you will have so as to add extra water. In the long run, the dough ought to be elastic and never sticky to the bowl.
Cowl the bowl with plastic wrap and let it relaxation for half an hour.
Divide the dough into 4 items. Grease a piece floor with flour and place 1 / 4 of the dough on it. Cowl the remainder of the dough with plastic wrap. Utilizing a rolling pin, roll out the dough till it’s skinny however not see by way of.

Pierogi compilation

Utilizing a 1.5-inch glass (corresponding to a shot glass), lower rings out of dough.
Working with one circle at a time, add 1/2 teaspoon of the filling within the middle, moisten one half of the circle and coat it to fulfill the opposite facet of the circle. Glue the sides collectively.
Maintain the other ends of the pierogies and stick them collectively to make an “ear” formed dumpling.
We proceed with the remainder of the dough and the filling.
Boil a big pot of water, salt generously and add not more than 10 pierogi at a time. Boil the combination for about two minutes as soon as it involves the floor.
Take away the pierogies to a dry floor (chopping board or cookie board) in such a approach that they don’t contact one another.
If serving instantly, put the pierogi in bowls and canopy with borscht.

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Biogy mushrooms “Uszka” for borscht