Beetroot Soup (Barszcs z Uszkmi)

Name: Beetroot Soup
Ingredients: For the capelletti dough; 400 g of wheat flour; 4 eggs; salt to taste; For the filling; 2 soup spoons of butter or margarine; 1/4 cup of chopped onion; 300 g of fresh mushrooms; 3/4 cup of bread crumbs or rye flour; For the soup; 500 g of cooked beetroot with a little vinegar; 1 raw beetroot, grated; 1 sprig of parsley; salt to taste; to your liking; 1 clove of garlic

1
For the capelletti dough
2
400 g of wheat flour
3
4 eggs
4
salt to taste
5
For the filling
6
2 soup spoons of butter or margarine
7
1/4 cup of chopped onion
8
300 g of fresh mushrooms
9
3/4 cup of bread crumbs or rye flour
10
For the soup
11
500 g of cooked beetroot with a little vinegar
12
1 raw beetroot, grated
13
1 sprig of parsley
14
salt to taste
15
to your liking
16
1 clove of garlic

Ingredients

1
For the capelletti dough
2
400 g of wheat flour
3
4 eggs
4
salt to taste
5
For the filling
6
2 soup spoons of butter or margarine
7
1/4 cup of chopped onion
8
300 g of fresh mushrooms
9
3/4 cup of bread crumbs or rye flour
10
For the soup
11
500 g of cooked beetroot with a little vinegar
12
1 raw beetroot, grated
13
1 sprig of parsley
14
salt to taste
15
to your liking
16
1 clove of garlic

Directions

1
Mix the capelletti dough ingredients well
2
Pound the dough slightly and shape it like pastry
3
Make the filling: sauté the onion, mushrooms, and bread crumbs or rye flour in butter or margarine
4
Add this filling to the dough, shape into capelletti, and cook
5
To prepare the soup, after cooking the beetroot, press and strain it through a sieve
6
Add all other ingredients, and if desired, add some cream
7
When serving, place the capelletti in the beetroot soup.