Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of this Christmas borscht served during Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the meal from Dec. 24 to Jan. 6.
Ingredients
- 2 pounds beets, trimmed and scrubbed (do not peel)
- ¾ cup white vinegar
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 small onion, diced
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 5 whole allspice berries
- 1 tablespoon sugar, more to taste
- 1 garlic clove, minced
- 1 ½ teaspoons freshly ground black pepper
- Salt
- Mushroom and onion dumplings (vushka) (optional, see recipe)
- Chopped dill, for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
152 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 6 grams protein; 4 milligrams cholesterol; 358 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
- Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
- Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.
1 hour
Dining and Cooking