Borscht with "ears"
4 servings
60 minutes
Borscht with 'ears' is an exquisite version of classic Russian borscht, embodying the warmth of traditions and richness of flavor. The history of this dish dates back centuries when housewives sought to add more heartiness and texture to borscht by inventing elegant 'ears' – small dumplings filled with fragrant mushroom and chicken filling. The beet broth, enriched with spices and a hint of lemon's acidity, acquires a rich color and deep taste. Tender 'ears' soaked in broth lend the dish a special refinement, while herbs add freshness. Borscht with 'ears' is perfect for cozy home lunches and festive gatherings, surprising with its combination of simplicity and gastronomic sophistication.
1
Boil the beetroot with skin, cool it down. Then peel and grate it on a coarse grater.
- Beetroot: 2 pieces
2
Chop 1 onion finely and fry.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
3
Bring the broth to a boil, add spices, sour it, add salt and sugar. Remove from heat, add beetroot and onion, mix and let it steep.
- Chicken broth: 2 l
- Vinegar: 1 tablespoon
- Lemon juice: 2 tablespoons
- Sugar: 1 teaspoon
- Salt: to taste
- Bay leaf: 1 piece
- Black peppercorns: to taste
4
Prepare the dough from all ingredients (flour, eggs, salt).
- Wheat flour: 250 g
- Chicken egg: 2 pieces
- Salt: to taste
5
Prepare the filling for 'ears': boil dried mushrooms, rinse, chop finely and fry with chopped onion (1 piece), cool.
- Dried mushrooms: 50 g
- Onion: 2 heads
6
Pass the chicken meat through a meat grinder and mix it with sautéed mushrooms.
- Chicken breast fillet: 300 g
7
Roll out the dough, cut into squares, and shape 'ears' by folding the dough diagonally.
- Wheat flour: 250 g
8
Boil the 'ushki' in salted water. Serve the borscht with 'ushki', sprinkled with greens.
- Salt: to taste
- Fresh herbs: to taste
