Barszcz z Uszkami

Ingredients

• 20 g Dried Porcini Mushrooms
• 300 g Beetroot
• 1 pcs Onion
• 2 pcs Garlic
• 750 ml Vegetable Stock
• 2 pcs Bay Leaf
• 4 pcs Allspice
• 1.5 tsp Marjoram
• 1.5 tbsp Apple Cider Vinegar
• 1 tsp Sugar
• 1 tsp Black Pepper
• 2 tsp Kosher Salt
• 140 g All Purpose Flour
• 1 pcs Egg
• 1 tbsp Butter
• 2 tbsp Sour Cream
• 2 tbsp Fresh Dill
• 1.28 l Water

Method

1. Cover {dried_porcini_mushrooms} with warm {water} and let them stand until softened and deeply fragrant.
2. In a medium pot over medium heat, combine {beetroot}, half of {onion}, half of {garlic}, {vegetable_stock}, {bay_leaf}, {allspice}, a pinch of {marjoram}, {black_pepper}, and {kosher_salt}. Bring to a gentle simmer, then cook until the broth is ruby red and the beets are tender.
3. Lift the softened {dried_porcini_mushrooms} from their soaking liquid, squeeze them dry, and finely chop them so the filling stays compact and the dumplings seal tightly.
4. In a small skillet over medium heat, melt {butter}, then add the remaining {onion} with a pinch of {kosher_salt}. Sweat until soft and lightly golden, add the remaining {garlic} and cook until fragrant, then add the chopped {dried_porcini_mushrooms} and cook until dry and savory. Season with {black_pepper} and a little {marjoram}.
5. On a work surface, combine {all_purpose_flour}, {egg}, a pinch of {kosher_salt}, and a little {water}. Knead just until smooth and pliable, then cover so the dough does not dry out and turn tough.
6. Roll the dough thin, cut small squares, place a little mushroom filling in each, fold into triangles, press out air, and pinch the edges firmly so the {uszka} do not open while boiling.
7. Strain the simmered broth into a clean pot, pressing lightly on the {beetroot} and aromatics for full flavor without clouding. Stir in {apple_cider_vinegar} and {sugar}, then taste and adjust with more {kosher_salt} and {black_pepper} until the broth tastes bright, earthy, and balanced.
8. Bring a saucepan of salted {water} to a gentle boil over medium heat, add the {uszka}, and cook until they float and the dough turns tender.
9. Return the hot {uszka} to bowls, ladle over the steaming {barszcz}, finish with {fresh_dill}, and add a small dollop of {sour_cream} if using for a cool, tangy contrast.