Buttered Borshch with Ushki (Dumpling Ears)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 1 leek
- 1 celery
- 1 parsley root
- 3 onion
- 1/8 funt dried mushrooms
- 13 peppercorns
- 1/2 head cabbage
- beet brine (svekolny rassol)
- 1-2 funt beets
- 3 bay leaf
- dill and parsley greens
- salt
Instructions
- Prepare exactly as Little Russian borshch No. 49 (meatless/buttered version).
- Serve with butter-fried ushki (No. 293) or mushroom-filled cakes (No. 253).