📝 About This Recipe
A cornerstone of the Polish Christmas Eve Wigilia, this dish features 'Uszka' (little ears)—delicate, handmade dumplings filled with a savory blend of wild forest mushrooms. They swim in a crystal-clear, deep ruby-red borscht that balances earthy sweetness with a sophisticated tartness from fermented beet juice. This recipe is a labor of love, offering a soul-warming experience that captures the essence of Eastern European hospitality and tradition.
🥗 Ingredients
The Borscht Base
- 1.5 kg Beets (peeled and sliced into thick rounds)
- 2.5 liters Vegetable Stock (homemade or high-quality low sodium)
- 4-5 pieces Dried Porcini Mushrooms (for deep earthy flavor)
- 2 Apples (sour variety like Granny Smith, cored and quartered)
- 4 cloves Garlic (smashed)
- 3-4 tablespoons Lemon Juice or Beet Kvass (to adjust acidity and preserve color)
The Uszka Filling
- 50 grams Dried Forest Mushrooms (soaked overnight in water)
- 250 grams Fresh Cremini Mushrooms (very finely minced)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Breadcrumbs (to bind the filling)
The Pasta Dough
- 300 grams All-purpose Flour (sifted)
- 150-180 ml Hot Water (just off the boil for elasticity)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable Oil
👨🍳 Instructions
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1
Start the borscht: In a large stockpot, combine the vegetable stock, sliced beets, dried porcini, smashed garlic, and quartered apples. Bring to a very gentle simmer.
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2
Keep the borscht at a 'lazy' simmer (never a rolling boil) for about 2 hours. This ensures the broth remains clear and the beets release their vibrant pigment without turning brown.
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3
Prepare the filling: Drain the soaked mushrooms (save the liquid!), and chop them extremely fine. Sauté the diced onion in butter until translucent, then add the chopped wild and fresh mushrooms.
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4
Cook the mushroom mixture over medium heat until all moisture has evaporated. Stir in the breadcrumbs, salt, and plenty of black pepper. Set aside to cool completely.
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5
Make the dough: Mound the flour on a clean surface, make a well, and add the salt and oil. Gradually pour in the hot water, mixing with a fork until a shaggy dough forms.
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6
Knead the dough for 8-10 minutes until it is silky, smooth, and elastic. Cover with an inverted warm bowl and let it rest for 30 minutes to relax the gluten.
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7
Roll out the dough on a lightly floured surface until it is very thin (about 1.5mm). Cut into 1.5-inch (4cm) squares.
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8
Place a small pea-sized amount of filling in the center of each square. Fold diagonally to form a triangle, pinching the edges firmly to seal.
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9
Wrap the two base corners of the triangle around your pinky finger and pinch them together to create the signature 'little ear' shape.
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10
Finish the borscht: Strain the soup through a fine-mesh sieve into a clean pot. Add the reserved mushroom soaking liquid (strained) and the lemon juice. Season with salt, pepper, and a pinch of sugar. Do not boil again.
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11
Cook the Uszka: Bring a large pot of salted water to a boil. Drop the dumplings in batches. Once they float to the surface, cook for another 1-2 minutes, then remove with a slotted spoon.
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12
To serve, place 5-7 Uszka in a shallow bowl and ladle the piping hot, clear red borscht over them. Garnish with a tiny sprig of fresh dill if desired.
💡 Chef's Tips
Never let the borscht reach a rolling boil once the beets are in, as high heat destroys the vibrant betalain pigments and turns the soup brown. Using hot water for the dough is a Polish secret; it partially cooks the flour's starch, resulting in a much softer and more pliable dumpling. If your filling feels too loose, add an extra tablespoon of breadcrumbs to ensure it doesn't leak during boiling. For the clearest soup, strain the finished broth through a cheesecloth-lined sieve to remove all fine vegetable particles. Make the Uszka in large batches and freeze them raw on a tray; once frozen, transfer to a bag for a quick gourmet meal later.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread to soak up every drop of the broth. Pair with a crisp, dry white wine like a Riesling or a traditional Polish Compote (dried fruit drink). For a non-traditional but delicious twist, add a dollop of thick sour cream (smetana) to the center of the bowl. Follow the soup with a main course of fried carp or roasted root vegetables to complete a traditional Polish feast.