Lithuanian style borscht with mushroom "ears"
4 servings
120 minutes
Borscht with mushroom 'ears' is a traditional dish of Lithuanian cuisine that combines the rich flavor of beet borscht with delicate mushroom dumplings. Its origins date back centuries when mushrooms were an accessible and valuable part of the diet. Thick broth, aromatic dried mushrooms, and fresh vegetables create a layered taste where sweet notes of beetroot intertwine with the slight acidity of vinegar and the richness of meat broth. The 'ears'—miniature dumplings filled with mushrooms—are added to the borscht before serving. This soup is traditionally served with sour cream and chopped herbs, making it especially soft and harmonious. Borscht with 'ears' is a cozy, warming dish perfect for cold evenings that brings families together at the table.
1
Soak dried mushrooms for a few hours.
- Dried mushrooms: 100 g
2
Bring the meat broth to a boil, adding onion, carrot, and parsley root. Add vinegar 10 minutes before the broth is ready.
- Meat broth: 500 g
- Onion: 2 heads
- Carrot: 1 piece
- Parsley: 1 stem
- Vinegar: 1 tablespoon
3
Chop the beetroot and add it to the broth. Salt and cook for 40 minutes.
- Beet: 2 pieces
- Salt: to taste
4
Cook the mushroom broth separately, remove the mushrooms, and combine the broth with the meat broth.
- Dried mushrooms: 100 g
5
Chop the onion, sauté, and mix with mushrooms. Blend the onion-mushroom mixture. Add salt and pepper.
- Onion: 2 heads
- Dried mushrooms: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
Knead dough from flour, eggs, and water, roll it out thinly, and cut into small squares. Place mushroom filling on them and pinch the edges to make 'ears'. Boil the 'ears' in salted water and then add them to the soup.
- Wheat flour: 100 g
- Chicken egg: 1 piece
7
Season the ready soup with sour cream and sprinkle with chopped greens.
- Sour cream: 4 tablespoons
- Green: 50 g