Buttered Borshch with Ushki (Dumpling Ears)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- leek
- celery
- parsley root
- onion
- funt dried mushrooms
- peppercorns
- head cabbage
- beet brine (svekolny rassol)
- funt beets
- 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).