Red Borscht + Uszka = Perfect Pair
To save your time and make you enjoy the holiday season we decided to pair must-have products on Christmas.
Uszka, "little ears" in Polish, are handmade small dumplings usually filled with mushroom, sauerkraut and mushroom or meat. They are usually served with borscht, though they can be eaten alone.
Red Beet Borscht is one of the most traditional Polish soups. This elegant, clear burgundy soup has an earthy beet flavor, which we enhanced with just the right sweet, sour, and wine tones as well as highlights of mushroom flavor. Distinctive, and unforgettable!
Weight: uszka (1lb), red borscht (bottle, 26oz)
Uszka: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), fresh mushrooms, water, onions soybean oil, liquid whole eggs, egg whites, craker meal (wheay flour), salt, garlic, pepper, rice flour.
Red Borscht: Water, Beets, Vegetable Broth, Salt, Pepper
Red Borscht: Ideally pull your frozen soup from the freezer about 24 hours before you want to use it. Let the soup thaw in the fridge and then reheat in the microwave or on the stove stopping often to stir.
Uszka: For Best Quality, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen uszka in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally and drain thoroughly once done. Do not overcook.
IMPORTANT: Overcooking will decrease the quality of the dough.