Cook washed dried mushrooms until done, then take them out and wash them to remove the any possible remaining sand. Let all sediment settle in the mushroom stock, then pour it into a pot with julienned and sauteed in butter carrot, parsnip, and onion, and cook until roots are done. Strain the stock.
Cook beet just like in the recipe "Borscht with Meat Dumplings", add it to the mushroom stock mixed with vinegar, let it infuse, then strain the stock, and add sugar and corn starch mixed with a small quantity of cooled stock. Bring the stock to boil.
Prepare filling as follows: finely chop some of the mushrooms, add to them finely chopped hard boiled egg, diced and browned in butter onion, thick buckwheat porridge, salt, finely chopped parsley and dill, raw egg, and mix everything well.
Mix a dough with flour, water, butter, and salt. Roll it out thinly and make dumplings with mushroom stuffing following instructions of the previous recipe.
Cook prepared dumplings in boiling salted water, then let them drain, transfer into bowls, add boiling mushroom borscht and remaining mushrooms.
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