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| | Usrke (Polish Dumplings)
Preparation time: less than 30 mins
Cooking time: less than 10 mins
Ingredients
For the dough: 225g/½lb plain flour / 1 egg / water to mix
For the filling: 450g/1lb of dried mushrooms, soaked according to instructions / 1 onion /
25-50g - 0r 1-2 oz butter / salt and pepper
Method
1. Fry the onion in the butter. Add the mushrooms and salt and pepper. Mix the beaten egg into the flour. Add water to mix to a soft dough. Roll out the dough and use a small glass to cut into rounds.
2. Spoon a tsp of the mushroom mixture onto each round and pat into dough balls.
3. Cook in boiling salted water for five minutes and spoon into bowls of borsht just before serving.
Red Borscht
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Ingredients : 1 celeriac / 2 carrots / 1 parsley root / 1 leek / 1 onion / 1 large parsnip / 4 red beetroots / 10 black peppercorns / 2 grains of pimento (or all spice) / 2 bay leaves / 1 glass and a half of red wine / 1 tsp sugar / 2 garlic cloves, crushed / juice of 2 lemons / salt and pepper
Method
1. Chop the vegetables, except the beetroot, and add to 1½L or 2¼pt of boiling water. Simmer for 20 minutes.
Peel and thinly slice the beetroot and place in a separate pan with the peppercorns, pimento and bay leaves. Simmer, uncovered, in ½ litre or ¾ pint of water for 30 minutes.
2. Sieve the vegetable and beetroot stocks and combine the clear liquids, discarding the vegetables. Return the borscht to the heat. Add the red wine, lemon juice, salt and pepper, sugar and garlic. Simmer for 20 minutes. If the borscht has lost some of its colour during the cooking process, add the juice of a grated raw beetroot. Serve with Usrke (Polish dumplings).
From Chrom...
....I wish only that you correct the spelling of a speciality dumplings called in Poland "USZKA", not Usrke.
Pronounced USH-KAH, it is customary to serve these little tortelinni-like dumplings with the Christmas Eve barszcz, either floating in the soup, or as a side dish.
The following recipe for Uszka - "Little Ears" dumplingshas been taken from another interesting site - www.biega.com
Prepare the stuffing. Ingredients: 10oz. (300g) mushrooms, preferably wild varieties which have more flavor / 4oz. (110g) sweet butter / 1 medium-sized onion / the white of one hard-boiled egg / 1 tablespoon (15g) breadcrumbs / Sprig of parsley.
Cook the mushrooms, then cut into very fine pieces, and fry (sauté) in the butter with onion. Thoroughly mix with the bread crumbs, finely cut egg white and parsley and a pinch of salt.
Prepare the dough and make the uszka.
Take: the yolk of one fresh egg and 1lb (700g) white flour.
Thoroughly mix the flour with egg yolk and a little water, then knead into soft mass.
Roll out into thin layer, cut into 1 inch (35mm) squares. Place portions of mushroom mixture into center, fold over all edges, then fold and stick two opposite corners together. Cook in boiling water for 5 minutes.
This quantity of ingredients will provide about 40 dumplings.
From GIULIANA STEELE-KENDRICKA in London...
hi, Does anyone have a good recipe for Zurek??
More Polish recipes
Golabki, Kolaczki, Karpatka Cake, Paczki, Faworki and Bigos - click here for the recipes
Gypsy Mazurek Mazurek Cyganski, Orange Mazurek Mazurek Pomaranczowy and Mazurek Royale Mazurek Krolewski - click here for the recipes
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