Mushroom Soup with Ushki

Mushroom Soup with Ushki Recipe - Vegetarian Ukrainian Dish

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mushroom Soup with Ushki is a traditional Russian dish that combines the earthy flavors of mushrooms with delicate dumplings. This hearty soup is perfect for a cozy night in or a special occasion.

History

Ushki, which means "ears" in Russian, are small dumplings that resemble the shape of a human ear. They are typically filled with a savory filling, such as mushrooms, and are a popular addition to soups in Russian cuisine. The combination of mushrooms and ushki in a soup is a classic dish that has been enjoyed for generations.

Ingredients

Ushki

100 g of onion
100 g of dried mushrooms
200 g of flour
50 g of oil

Soup

20 g of 3% vinegar
salt to taste
50 g of flour

How to prepare

Boil the dried mushrooms, then remove them from the water and set them aside.
Thicken the mushroom water by adding flour and stirring until there are no lumps.
Combine the mushrooms with the fried chopped onion.
Prepare the unleavened dough and roll it out thinly.
Using a saucer, cut out rounds from the dough and place the mushroom filling in the center. Pinch the edges to seal.
Fry the filled dough rounds in oil.

Variations

Add cooked chicken or beef to the soup for added protein.
Use different types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.

Cooking Tips & Tricks

Be sure to thoroughly clean and soak the dried mushrooms before using them in the soup to remove any grit or debris.

- When making the ushki dumplings, make sure to roll out the dough thinly to ensure that the dumplings cook evenly.

- Fry the filled ushki in oil until they are golden brown and crispy for added texture and flavor.

Serving Suggestions

Serve Mushroom Soup with Ushki hot with a dollop of sour cream and a sprinkle of fresh dill on top.

Cooking Techniques

Boil the dried mushrooms to rehydrate them before using them in the soup.

- Fry the ushki dumplings in oil until they are crispy and golden brown.

Ingredient Substitutions

Use fresh mushrooms instead of dried mushrooms if preferred.

- Substitute vegetable oil for the oil used in the recipe.

Make Ahead Tips

The soup can be made ahead of time and reheated before serving. The ushki dumplings can also be made in advance and fried just before serving.

Presentation Ideas

Serve Mushroom Soup with Ushki in individual bowls garnished with a sprig of fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair Mushroom Soup with Ushki with a crusty loaf of bread and a simple green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Mushroom Soup with Ushki contains approximately 250 calories.

Carbohydrates

Each serving of Mushroom Soup with Ushki contains approximately 30g of carbohydrates.

Fats

Each serving of Mushroom Soup with Ushki contains approximately 10g of fats.

Proteins

Each serving of Mushroom Soup with Ushki contains approximately 5g of proteins.

Vitamins and minerals

Mushroom Soup with Ushki is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains gluten from the flour used to make the ushki dumplings.

Summary

Mushroom Soup with Ushki is a nutritious and satisfying dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a meal.

Summary

Mushroom Soup with Ushki is a delicious and comforting dish that is perfect for a cold winter day. The combination of earthy mushrooms and crispy ushki dumplings makes this soup a hearty and satisfying meal. Enjoy this traditional Russian dish with your family and friends for a taste of authentic Russian cuisine.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, when I was just a young girl living in a small village in the countryside. I remember it like it was yesterday - the smell of the damp earth, the sound of the birds chirping in the trees, and the feel of the cool breeze on my skin.

I had always loved to cook, even as a child. My mother used to say I had a natural talent for it, and I would spend hours in the kitchen with her, watching her chop vegetables, stir pots, and create delicious meals out of simple ingredients. But it wasn't until I stumbled upon this particular recipe for Mushroom Soup with Ushki that my passion for cooking truly ignited.

It all started one day when I was out foraging in the forest near our village. I was searching for wild mushrooms, as I often did, when I came across an old woman sitting by a stream, cooking over an open fire. I watched in fascination as she chopped mushrooms with a rusty old knife, adding them to a pot of bubbling broth along with strange little dumplings that she called ushki.

Intrigued by the delicious smell wafting from her pot, I approached the old woman and asked her what she was cooking. She smiled at me kindly and told me it was Mushroom Soup with Ushki, a traditional dish from her homeland. She explained that ushki were small, ear-shaped dumplings made from flour and eggs, and that they were a popular addition to soups and stews in her country.

I was captivated by the woman's stories of her homeland and the exotic ingredients she used in her cooking. I begged her to teach me how to make Mushroom Soup with Ushki, and she agreed, taking me under her wing as her apprentice.

For weeks, I worked tirelessly alongside the old woman, learning the secrets of her recipes and mastering the art of cooking with wild mushrooms and ushki. She taught me how to forage for the best mushrooms, how to knead the dough for the dumplings, and how to season the broth just right.

As the days passed, I began to see the old woman as more than just a mentor - she became like a grandmother to me, sharing her wisdom and her stories with a kindness and patience that I had never experienced before. She taught me not just how to cook, but also how to appreciate the simple pleasures of life and the importance of sharing food with loved ones.

When the time finally came for me to leave the old woman's side and return to my own village, she presented me with a handwritten recipe for Mushroom Soup with Ushki, carefully written on a scrap of parchment. Tears filled my eyes as I thanked her for everything she had taught me, promising to carry on her traditions and share her recipes with others.

And so, that is how I came to possess the recipe for Mushroom Soup with Ushki. It has been passed down through the generations, from that old woman in the forest to me, and now to you. I hope you will treasure it as much as I do, and that it will bring you as much joy and warmth as it has brought me over the years.

So now, gather your ingredients, sharpen your knives, and prepare to embark on a culinary adventure unlike any other. For in this simple bowl of Mushroom Soup with Ushki, you will find not just a delicious meal, but a piece of history, a touch of magic, and a whole lot of love. Enjoy!