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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups all-purpose flour
1/2 cup water
1 egg
1/8 tsp. salt
Mushroom Filling:
1-1/2 cups chopped mushrooms
1/2 cup finely chopped onion
2 tbsp. butter or margarine
1/4 tsp. salt
1/8 tsp. pepper
2 eggs yolks or 1 egg, beaten
SAUERKRAUT FILLING:
1/3 cup chopped onion
1 tbsp. butter or margarine
1-1/2 cups finely chopped sauerkraut
2 tbsp. sour cream
Beef Filling:
1 lg. onion, finely chopped
2 tbsp. margarine or shortening
1-3/4 cups ground cooked beef
3/4 cup cooked rice
2 tsp. instant bouillon or meat extract
3 tbsp. hot water
1 tbsp. chopped fresh parsley
Salt and pepper
Sausage Filling:
10 oz. kielbasa, skinned and chopped
1/2 cup grated cheese or cooked chopped mushrooms
1/4 cup fine dry bread crumbs
1 egg
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Directions:
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FOR THE VUSHKA: Mound flour on a bread board and make a well in the center. Place remaining ingredients in the well. Mix flour into liquid in center until a dough is formed. Knead thoroughly.
Roll dough very thinly on a floured surface. Cut into 2-inch squares.
Put a teaspoon of filling in center of each square. Fold in half so that the square turns into a triangle and seal edges. Then bring the 2 long ends of triangle together; press the tips firmly to seal.
Drop vushka into a large pot of boiling salted water. When cooked, they will float to the top, about 10 minutes. Drain in a colander. Pour 1/4 cup cooking oil over them and toss well to coat. This will prevent them from sticking. Serve 3 or 4 vushka in a bowl of clear borshch.
FOR THE MUSHROOM FILLING: Stir-fry mushrooms and onion in butter until onion is soft. Remove from heat.
Stir in remaining ingredients. Makes about 1 cup.
SAUERKRAUT FILLING: Stir-fry onion in butter in a saucepan 3 minutes.
Rinse and drain sauerkraut. Add to onion and cook 2 minutes.
Remove from heat. Stir in sour cream. About 1 1/2 cups.
FOR THE BEEF FILLING: Stir-fried onion in margarine in a large skillet until golden. Stir in meat and rice.
Dissolve bouillon in hot water. Add to meat mixture with parsley and salt and pepper to taste. Makes about 2 1/2 cups.
FOR THE SAUSAGE FILLING: Combine all ingredients thoroughly. About 2 cups.
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Comments from olga
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Vushka are tiny varenyky about the size of a walnut, having their two corners joined together. This particular shape gives them a peculiar resemblance of tiny ears from which the name "vushka" is derived. This is the traditional accompaniment to clear borshch on Christmas Eve. Fillings should be meatless for Christmas Eve.
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