Cooking Times

90 min
Prep Time
75 min
Cook Time
165 min
Total Time

Ingredients (11 items)

2.00 lbs Beets
peeled and grated
1.00 oz Dried mushrooms
porcini
1.00 large Onion
quartered
4.00 Garlic cloves
3.00 Bay leaves
6.00 Allspice berries
0.25 cup Lemon juice
2.00 cups Flour
for dumplings
1.00 Egg
0.50 cup Sauerkraut
minced, for filling
2.00 tsp Salt

Instructions (8 steps)

1
Simmer beets with onion, garlic, spices in 8 cups water for 1 hour.
60 minutes
2
Strain broth, add lemon juice. Season with salt and pepper.
3
Soak dried mushrooms, chop finely. Mix with sauerkraut for filling.
4
Make dough with flour, egg, and water. Roll very thin.
5
Cut into small squares, place filling in center of each.
6
Fold diagonally into triangles, seal edges to form uszka.
7
Boil uszka in salted water until they float, about 3-4 minutes.
4 minutes
8
Serve hot clear borscht with uszka dumplings floating on top.