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Friday, 16 August 2013

UKRAINIAN MUSHROOM SOUP with LITTLE DUMPLINGS!

     

     Marta Pisetska Farley says that her recipes have been mostly translated from Ukrainian.  She says, “Ukrainians took food seriously”  and  that the dishes that “appeared most frequently” were dough, dumpling, pancake, and noodle combinations.


J Well, it’s the little dumplings that make Farley’s soup different from other mushrooms soups . . . and very SPECIAL!


UKRAINIAN MUSHROOM SOUP with LITTLE DUMPLINGS!
        (Yushka z hrybiv i zatirka)

        From Marta Pisetska Farley’s Festive Ukrainian Cooking

This amount will serve 8.

1 pound mushrooms
1 pound onions
2 tablespoons butter
2 tablespoons flour
2 medium potatoes
½ pound parsnip
½ pound turnip (not rutabaga)
8 cups meat stock
¼ tsp pepper
Salt to taste

-Slice mushrooms.
-Chop onions finely.
-Fry mushrooms and onions in butter until onions are transparent.
-Stir in flour.
-Peel and dice parsnip and turnip.
-Peel and dice potatoes.
-Add pepper to stock in saucepan.
-Boil potatoes, parsnips, and turnip in stock for 10 minutes.  Taste to see if they are tender.  Take off heat.
-Prepare dumplings. 
DUMPLING DOUGH (Zatirka)

1 cup flour
2 tbsp butter
½ tsp salt
½ cup water

-Mix flour, butter, and salt in food processor.
-Add water and process.  The dough will be stiff.
-Pinch off small bits of dough and roll between palms to make dumplings.
-Set aside.

-Now stir mushroom-onion mixture into soup.  Bring to a boil. 


-Taste for salt.

- Add pea-sized dumplings and cook for 3 minutes.  Before serving, taste to see if the dumplings are cooked through.

                                                       Smachnoho!



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Happy Birthday to my grand-niece, Faith!