Potato Soup with Mushroom Dumplings ('Ushki')

While the broth is cooking, prepare the vegetables: peel and dice carrots, finely chop onion, dice a small parsley root, finely chop parsley and dill, and peel and dice potatoes. Add carrots, parsley root, and onion to the broth and cook for 20-25 minutes.For the filling, soak mushrooms in warm water until soft, then boil them for 30 minutes. Finely chop onion and fry in oil. Drain the mushrooms using a colander. Optionally, you can add the mushroom broth to the soup, especially if making a Lenten version. Grind the mushrooms and fried onion through a meat grinder, then season with salt and pepper.For the dough, sift flour, add an egg and a little cold water. Knead the dough and let it rest for 15-20 minutes. Then roll it out thinly, cut into 6 x 6 cm squares, place mushroom filling in the center, and pinch the edges. Bring two corners together to form 'ushki' (little ears).Add potatoes to the soup, bring to a boil, then drop the 'ushki' into the soup. Cook for 15 minutes, until the 'ushki' float to the surface. Season with salt, pepper, add butter, and sprinkle with finely chopped parsley and dill. Enjoy your meal!