Old Polish borscht with ears
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The pride of Polish cuisine is Old Polish borscht with ears. It appeared in the 18th century. And they prepare it on Christmas Eve (on holy evening). He's lean.
Old Polish borscht with ears is the pride of Polish cuisine. It is usually prepared once a year, but, of course, it can be prepared more often, but according to tradition, this rich Lenten borscht is prepared in every Polish family for Lenten dinner on Christmas Eve, as one of 12 Lenten dishes. There are many recipes, like Ukrainian borscht. I want to introduce you to one of them. Borscht consists of three parts: beet kvass, vegetable broth and mushroom broth. But to prepare borscht, you need to prepare in advance, at least 5 days in advance, and better yet, 8-10.
To prepare Old Polish borscht, we will need the products indicated in the list.
Ингредиенты
For the vegetable broth:
Water - 2 l
Beetroot - 3 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Garlic - 4 cloves
Celery - 1 root
Parsley - 1 root
Leek - 1 stalk
Vegetable oil - 4 tbsp.
For the mushroom broth:
Water - 1.5 l
Dried mushrooms - 1 cup (350 ml capacity)
Salt - to taste
Pepper - to taste
Sugar - 1 tsp.
For ears:
Flour - 170 g
Water - 120 ml
Vegetable oil - 1.5 tbsp.
Salt - a pinch
For beet kvass:
Water - 2 l
Beetroot - 4 pcs.
Rye bread - 4 slices
Sugar - 1 tsp.
Рецепт
1. First you need to make beet kvass. Cut the beets into thin slices, put them in a jar, and fill them with water at room temperature. Add rye bread and sugar (to speed up fermentation). Place in a warm place, cover with gauze. We put the jar on a plate in case the kvass overflows over the side.
2. After approximately 5-6 days, the kvass is ready. If you pour kvass into a bottle and put it in the refrigerator, it can be stored there for several months, and you can simply use it in borscht.
3. Let's start preparing the vegetable broth: peel the potatoes, 1 onion, carrots, celery, parsley, garlic and vegetable oil, place in a saucepan. Fill with water and set to cook.
4. Peel the beets, chop them coarsely and send them to cook with the vegetables. Cook under a closed lid until the vegetables are ready.
5. Saute the second onion.
6. Soak dry mushrooms for 3 hours and send to cook until tender.
7. Then remove the mushrooms, cool and chop very finely.
8. Place the mushrooms in a frying pan and fry. Add sautéed onions to the mushrooms.
9. Let's start preparing the ears. Knead the dough from flour, water, vegetable oil and a pinch of salt. Leave it in the bowl, covering it with film for 30 minutes to rest.
10. The dough is ready. Roll out the dough into a layer and cut into squares approximately 3.5 cm by 3.5 cm. Place the mushroom filling in the middle of each square and make ears diagonally. We connect two opposite ends together.
11. This is how we sculpt all the ears. We send them to cook.
12. Remove vegetables from the vegetable broth and combine it with mushroom broth. Add beet kvass to taste, salt and pepper, add the remaining mushrooms.
13. Serve Old Polish borscht with ears!
14. Bon appetit!