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| Polish Tortellini with Wild Mashrooms |
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Those tortellini with wild mushrooms are typically served with classic borscht, a beetroot soup at Christmas Eve dinner.
You can always make them with boiled meat, and serve with clean broth.
- dough: flour, salt, warm water
- stuffig: dried wild mushrooms, onion, butter, salt and black pepper
- Stuffing can be prepared up front.
Soak the mushroom in warm water, and set aside for 2-3 hours. Cook in the same water untill tender. Drain off water (can be used in borscht).
Finelly chop the mushroom.
Finelly chopped onion fry with butter. Mix with mushroom, adding salt and pepper to taste (should be rather spicy).
- Make a dhough: add some salt to flour, adding warm water to get desire dough. Thinly roll out.[br/]
Cut into small squares. Put small portion of stuffing in the middle and stick the edges into triangle shapre. Close the tortellini by longer corners.
- Boil water with spoon of salt. Carefully put tortellinis into boiling water. Boil 1-2 mins after they resurface. I add spoon of oil to water to keep them separated.
Carefully take them out, on a large plate, and allow to cool down. You can freeze them now.
- Serve with beetroot borscht.
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