Poland

Barszcz z uszkami

A ruby red broth with tiny mushroom ears floating in it. Christmas Eve in a bowl.

100 minTime

12 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

321kcal

12 gprotein

7 gfibre

100minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1¼ cups

Egg1

Water¼ cup plus 1 tbsp

Salt1½ tsp, divided

Button mushroom200 g, finely chopped

Dried shiitake mushrooms4, soaked and chopped

Onion1 small, finely chopped

Butter1 tbsp

Breadcrumbs1 tbsp

Dried marjoram½ tsp

Black pepper¼ tsp

Beetroot (beet)4 medium, peeled and grated

Carrot1, sliced

Celery1 stick, sliced

Garlic3 cloves, crushed

Bay leaf (indian bay leaf)1

Allspice3 berries

Vegetable stock (vegetable broth)5 cups

Lemon juice2 tbsp

Sugar1 tsp

Dill leavesto garnish

6 steps

1Simmer the beetroot, carrot, celery, garlic, bay leaf and allspice in the stock for 30 minutes.
2Strain the broth, pressing on the vegetables. Season with lemon juice, sugar and 1 tsp salt.
3Knead the maida, egg, water and a pinch of salt into a smooth dough. Rest 20 minutes.
4Cook the onion in the butter, add both mushrooms and cook until dry, about 8 minutes. Add the breadcrumbs, marjoram, pepper and remaining salt. Chop fine and cool.
5Roll the dough very thin and cut 4 cm squares. Put a little filling in each, fold into a triangle, then pinch the two corners together to make a little ear.
6Boil the uszka in salted water for 3 minutes after they float. Reheat the barszcz without boiling and serve with 6 to 8 uszka in each bowl and a little dill.

Serve it like this

Serve in white bowls so the red shows, with a few uszka in each and a sprig of dill.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.