Christmas barshch with mushroom pockets

Yield: 1 servings

Measure Ingredient
3 Carrots, cut up
2 Celery stalks
2 Parsley roots
2 Onions, quartered
¼ Head savoy cabbage
5 Peppercorns
Salt to taste
2 quarts Water
8 mediums Beets
1 tablespoon Lemon juice
1 teaspoon Sugar
⅛ teaspoon Pepper
dash Garlic powder

Simmer the vegetables with peppercorns and salt in water for 30 minutes. Strain. Wash and bake the beets for ½ hour in moderate 350F oven. Peel, grate coarsely, and add to broth. Simmer 5 minutes.

Add lemon juice. Season. Serve with Mushroom Pockets.


STUFFING 2 ounces dried mushrooms OR 4 ounces fresh mushrooms, chopped ½ c. water 1 large onion, diced 2 T butter 1 slice white bread, soaked in water and squeezed 2 T bread crumbs salt and pepper DOUGH 1½ c. sifted flour dash salt 1 egg ½ c. water Wash dried mushrooms well. Soak in ½ cup water 4 hours. Bring to boil, simmer 1 hour, OR fry fresh mushrooms in 1 talblespoon butter.

Fry the onions in butter till golden. Grind the mushrooms, onions, and bread. Add bread crumbs, salt, and pepper. Combine the flour with salt and egg mixed with water. Knead into elastic, shiny dough. If needed add water or flour; it should roll out easily. Roll out as thin as possible without tearing. Cut into 1 ½ to 2 inch squares.

Lay 1 teaspoon stuffing in the centre. Fold diagonally, forming a triangle. Seal the edges with fingers. Lift the two long corners of the triangle up, and seal them together. Cook in a large kettle of boiling water. Remove with colander spoon, add to the soup, and serve immediately. Serves 6


From: Pat Stockett Date: 07-04-95 (06:42) (19) (E)Cooking

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