MIRYOakaJohoney 0

안녕하새요~! 

Sorry for not posting anything last week, had many things to do ㅠㅠ 

It is the beginning of November, but I decided to start posting recipes for dishes, that are eaten for Christmas in Poland. Tradition says it should be 12 dishes on the table during Christmas Eve, and everybody should try every dish - it will guarantee happiness for every month of the next year.

Today I will post recipes for sauerkraut which is the most important ingredient of Christmas pierogi, and uszka. I will also post recipe for barszcz czerwony (beetroot soup) that is eaten together with uszka.

레시피: Sauerkrat
 white cabbage
 carrot
 salt

Sauerkraut making:
 Remove outer leaves from cabbage, they're usually dirty, so they won't be useful. On he breadboard, cut the cabbage into quarters, then shred every quarter with a sharp knife. Shredding is very important part of making sauerkraut - the taste and the quality of sauekraut depnds of how big are cabbage pieces. When the cabbage is shredded, grate the carrot, and put both into a big bowl. Add three tablespoons of salt and mix well by hand (remember about wearing plastic or rubber gloves!). When everything is mixed, cover the bowl with a cloth and leave for about hour. Then mix vegetables again, do it harder than before. Leave for another two hours. Then place cabbage in jars with some cabbage juice. Remember to leave some space in every jar, instead it can explode. It is ready to eat after 4-5 days.

레시피: pierogi with sauerkraut and uszka

 To make the dough both for pierogi and uszka, use the recipe I have posted here.

Filling:
 1kg of sauerkraut
 1kg of dried mushrooms
 2 onions
 oil
 salt
 pepper

 Put the mushrooms into water and leave them overnight. Cook until they get soft. Season with some salt and pepper. Cook the sauerkraut seasoned with some salt in 300 mililiters of water (for 45-60 minutes). Then drain off well, both sauerkraut and mushrooms. Put on breadboard, mix together and chop into tiny pieces. Place chopped sauerkraut with 3/4 of mushrooms into a bowl. Chop the onion and fry until it gets golden, add it to the other filling ingredients. Mix well together, optionally season with salt and pepper. The rest of the mushrooms use to fill the uszka, they should have only mushroom filling. 

Pierogi and uszka making:
 The main difference is that for pierogi you have to use a regular sized glass to cut out the circles, and for uszka you have to use a shot glass to do it. Also the corners of uszka should be glued together, and they should have only mushroom filling. Cook pierogi until they swim out, then cook for about 2-3 minutes, cook uszka in the same way.

레시피: barszcz czerwony (beetroot soup)

Ingredients:
 2 kilograms of cooked beetroots
 2 and 1/2 liters of meat-vegetable broth
 1 middle sized onion (chopped and fried)
 bay leaf
 3 allspice
 pepper
 1 tablespoon of vinegar

Barszcz making:
 In a pot with 2 and 1/2 liters of water put 300 grams of mat without bones. When it starts to boil, turn down the fire a little, add 1/2 tablespoon of salt and cook for another 40 minutes under the cover. Add carrot, parsley root, 2 garlic cloves and few dried mushrooms. Cook for another 20 minutes. Then drain off the meat and vegetables.
 When the broth is cooking, you have to cook the beetroots - it is about 1 hour and 30 minutes until they get soft.
 When the beetroots and broth are both ready, cut the beetroots into the slices and put them into the hot broth. Cook on small fire for about 10-15 minutes. 5 minutes before finishing cooking, add bay leaf, allspice, pepper and fried onion. After mixing, take barszcz away from fire and add vinegar. Serve with uszka.

I hope you will enjoy these Christmas recipes, I'm gonna share more of them soon miryoaSmile 

Take good care and have a good day everybody~! TwitchUnity