Beetroot soup with mushroom pockets

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By: John Torode

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This recipe is classed as easy

Rating 3.66 / 5 (56 votes)

Prep time:
20 min
Cook time:
30 min
Serves:
6

Robert Kusy makes a perfectly pink soup with John Torode

Method

1. For the soup: put the beetroot, carrots, parsley roots, celery and apples in a large pan and pour over 1.5 litres water, or enough to cover. Add the garlic cloves, pimento leaves and bay leaf and bring to the boil.

2. Simmer the soup for 20 minutes, then remove from the heat. Season with the vinegar, marjoram, salt, pepper and sugar to taste. Cool and leave overnight.

3. The next day, strain the soup through muslin to get a clear broth. Reheat before serving.

4. For the uszka filling: melt a knob of butter in a frying pan and fry the onion until softened. Strain the mushrooms, reserving the soaking liquid. Chop them finely and add to the frying pan along with the soaking liquid. Cook, stirring, until the liquid has evaporated. Season.

5. For the uszka dough: stir the hot water into the flour then mix in the egg. Season with salt and pepper. Knead the dough until smooth, then roll out very thin.

6. Cut the dough into 5cm squares. Place a small amount of the filling onto the squares of dough and fold over on the diagonal to form triangles. Seal the edges together. Wrap the triangles around your finger, sticking the 2 bottom tips together to form a ring.

7. Bring a large pan of salted water to the boil. Add the mushroom parcels. When they float to the top, cook for 1 more minute, stirring continuously. Drain.

8. Put uszka in a soup plate and then pour hot over the hot soup. Smacznego!

From TV Series New British Kitchen

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Latest Comment

 

I made this soup for the first time & im very happy its turned out lovely. My Polish grandmother used to make this for special occassions & ive always loved it.
I didnt use pimento leaves as couldnt find it or white wine vinegar but ordinary white vinegar, but it tastes like Babcia used to make so im thrilled.
However, it would be useful to add what to do with the left over veges, what do i do with 1kg of beetroot.
Thanks again great recipe & yes the dough bit was easy & im terrible at make dough :-)

UK Style user UK Style user  Posted 10 Nov 2012 8:40 AM
 

As I'm from a Polish family this is a great basic recipe to use. It's very healthy too. However the recipe my grandmothers used was simpler & we don't add the celery, apples, garlic, pimento leaves, white wine vinegar, or majoram- it still is a tasty soup. The other thing we do is to grate the beet root & carrots which gives the soup texture & we don't strain the soup.
It's good to see a recipe for uszka, I struggle with the dough- so it's one for me to try.
The barscz is also good with a swirl of single cream/ sour cream.
Thanks for the recipe.

ISABELLA C ISABELLA C  Posted 11 May 2012 2:16 PM
 

good

hostgatorcoupon hostgatorcoupon  Posted 23 Mar 2010 9:29 AM