Method
Step 1
Soak dried white mushrooms in water for at least 30 minutes. Wash 2 beets, put them in a saucepan and fill with water. When the water boils, simmer the beets for an hour. Put aside.
2nd step
Pour 150 ml of cold water into a saucepan with the red beans. Cook them for 1h to 1h30. Put aside.
Step 3
In a saucepan with 3 liters of water, add the cabbage, carrot, onion, celeriac, red pepper, parsley, allspice, bay leaves and salt to taste. Cook for 30 minutes over medium heat.
Step 4
Meanwhile, prepare the dough for the vushka. Mix 300 g of flour, 150 ml of water, 2 tablespoons of oil and 2/3 of a teaspoon of salt in a bowl. Knead the dough until it is elastic. Cover and set aside for now.
Step 5
For the vushka stuffing, peel three potatoes and cut them into medium pieces. Put them in a saucepan, fill with salted water and boil for about 25 minutes. When the potatoes are ready, mash them.
Step 6
Peel and chop an onion. Cut 200 g of mushrooms or oyster mushrooms, 100 g of fresh or frozen white mushrooms and 50 g of soaked dried white mushrooms into small pieces.
Step 7
Heat 2 tablespoons of oil in a frying pan, then add the onions and mushrooms, spreading them out. Add a little salt and fry until the moisture evaporates from the mushrooms.
Step 8
Mix the mashed potatoes with the fried mushrooms in a bowl. The stuffing for the vushka is ready.
Step 9
Sprinkle a little flour on the work surface and roll out the vushka dough in a thin layer. Form circles about 9.5 cm in diameter (about the same as a drinking glass) with the dough. Spread the potato and mushroom fillings over the dough circles and fold the dough in half, wrapping around the filling, and pinch to close to form a vushka.
Step 10
Bring salted water to a boil in a saucepan and cook the vushka for three minutes. Place the prepared vushka in a bowl and sprinkle a little oil.
Step 11
Peel and grate the two boiled beets and sprinkle with lemon juice, 1 tsp sugar and ½ tsp salt. Leave to marinate for one hour.
Step 12
Remove all the vegetables from the broth. Discard everything except the carrots, then grate the carrots on a large grater. Add grated beets, carrots and boiled beans to vegetable broth. Cook everything together for 10 minutes.
Step 13
To serve, put five to six vushka in a bowl and fill with prepared borscht broth.
from BBC.com Table of the world “break the kitchen ceiling” by changing the way the world thinks about food, through the past, present and future.
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