Meat-filled uszka for borscht

Ingredients

• 500 g of cooked or roasted beef (e.g., from a stock)
• 1 tablespoon of butter
• 1 onion
• 2 to 3 dried mushrooms
• a few tablespoons of mushroom broth
• 2 eggs
• salt
• pepper
• a handful of bread crumbs
• Fine pasta for ravioli (amount to your preference)

Cut the meat into small pieces using a food processor, or finely chop it by hand.

Sauté the chopped onion in a tablespoon of butter until softened.

Add the meat, the cooked and chopped mushrooms, and then a few spoonfuls of mushroom broth.

Add a little breadcrumbs, the 2 eggs, salt, and pepper, then mix well.

Cut the dough into squares.

Place a small spoonful of filling in the center of each square, fold it into a triangle, and seal the edges.

Bring the two points of the triangle together to form a small ear.

Cook the uszka in boiling salted water, or directly in the borscht. They are ready when they float to the surface.