Christmas sorschtsch with porcini mushrooms

For 4 people
  • 1 (15 g) bag of dried porcini mushrooms
  • 650 g Beetroot
  • 1 Bunch Soup vegetables
  • 1 onion
  • 1 l vegetable broth
  • 1 Bay leaf
  • 10 black peppercorns
  • 2 Allspice grains
  • Salt
  • Sugar
  • For the 'ears':
  • 1 (15 g) bag of dried porcini mushrooms
  • 150 g flour
  • 1 egg
  • Salt
  • 1 small onion
  • 1 EL Butter or margarine
  • 1 TL breadcrumbs
  • 1 egg yolk
  • Pepper
  • flour
60 minutes
light
1.
For the soup, wash the porcini mushrooms and soak them in 1/8 liter of warm water . Peel, wash and slice the beetroot. Clean or peel, wash and chop soup vegetables.
2.
Peel the onion and cut into sticks. Put the beetroot, soup vegetables, onion and stock in a saucepan. Pour the mushrooms with soaking water. Add the bay leaf, pepper and allspice grains and cook for 15-20 minutes.
3.
Season the soup with salt and sugar. For the 'ears' wash the porcini mushrooms and put them in warm watersoaking. Knead the flour, egg, 3 tablespoons of cold water and salt. Cover and chill for about 30 minutes.
4.
Peel and finely dice the onion. Drain the mushrooms. Sauté the onion and mushrooms in the hot fat. Stir in breadcrumbs and egg yolks. Season the mixture with salt and pepper. Roll out the dough approx. 1 mm thin on a floured work surface and cut into squares (4x4 cm).
5.
Put a little mushroom filling in the middle. First fold the squares diagonally on top of each other and press on the edges. Then press two opposite corners together. Cook in boiling salted water for about 10 minutes, remove and add to the soup.
1 person approx:
  • 300 kcal
  • 1260 kJ
  • 14 g protein
  • 7 g fat
  • 45 g carbohydrates

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