There are many recipes red borscht, come down to us from our ancestors. For example, in meat broth soup cooked only on holidays or weekends, and on weekdays made from fried bacon, onion and garlic in the post, of course, eating vegetable soup.
To soup was red was added to it beet juice, but in order to give it a sour taste - beet kvass, or serum. On holidays fill with sour cream. Also, in many Ukrainian villages it was the essential ingredient of borsch beans. Soup without beans is considered empty and does no credit to the house and its owner.
In each region, and even in different mistresses soup turns out differently. This is due to the small tricks of making this a nutritious and tasty dish that is in any Ukrainian family. Today we want to tell you how to cook Ukrainian borscht all the rules.
We need:
Broth (pork or beef) - 2,5 l
White cabbage - 400 g (1/2 of an average head)
Beetroot - 2 pcs.
Carrots - 1 pc.
Roots (celery, parsnip, parsley)
Bulgarian pepper - 1 pc.
Onion - 1 pc.
Potatoes - 3 pieces.
Garlic - 3 cloves.
Beans - ½ cup
Salo - '50
Black pepper - to taste
bay leaf - 2 pieces.
Tomato paste - 2 tbsp. l.
Lemon juice or vinegar - to taste
Herbs (parsley, dill) - beam
Sour cream
For pampushek:
Wheat flour - 300 g
Milk - 1 cup
Yeast - 10 g
Vegetable oil - 2 tbsp. l.
Garlic - 3 cloves
Sugar - 1 tbsp. l.
Sol - 0.5 hours. l.
Water - 1 hr. l.
Step by step preparation:
1. Wash the meat and put the stew broth. It is recommended to merge the first after boiling the water, so the stock will be transparent and tasty.
2. Separately, put to cook the beans soaked in the evening. In no case do not salt, otherwise it will be tough.
3. While the broth is cooked, let us test for pampushek. To prepare the brew in a warm (40 degrees) milk breed yeast, salt, butter, sugar and half the flour. When the dough to double in volume, add the remaining flour and knead the dough. Cover it with a napkin and put in a warm place.
4. Shinkuem beets into strips and lightly fry in preheated deep frying pan in a little oil. Then add a ladle of broth in skororodu, vinegar or lemon juice - it is necessary to beet has not lost its color. Simmer until cooked almost to simmer under the lid as necessary by adding broth. At the very end add the beets in the tomato paste and simmer for another 3 minutes.
5. After the dough is increased twice, its mash and rolls the balls of the same size. Put them on a greased baking sheet and put in a warm place to just come. Before putting in the oven, grease with beaten egg for shine. Bake in a preheated oven at 180 ° C until flushed (approximately 15 minutes).
5. Taking out meat from the broth, remove it from the bone, divide into portions and throw-back pieces. Add to the broth potatoes cut into large chunks. After 7-10 minutes, add the shredded cabbage.
6. Make a vegetable zazharku. Spread on a heated pan with a little oil chopped onions, carrots, roots, Bulgarian pepper.
7. Take out of the oven dumplings, cover them with a towel and put it to rest.
8. Meanwhile, make the gravy for them. For this garlic ground in a mortar with a small amount (1 tbsp. l.) of vegetable oil and water. Every dumplings will need to dip in the sauce.
9. We lay in borsch zazharku, braised beets and boiled beans. Add the bay leaves, black pepper and sweet pepper, add salt if necessary. Cook another 5-10 minutes.
10. At the end of cooking, add the bacon, pounded with garlic salt and pepper. You can pre-rubbed primorozhennoe bacon on a coarse grater.
11. Before serving soup must be insisted about half an hour. Serve with sour cream and finely chopped greens. Bon Appetit!
Also be sure to ask about what dish to cook for dinner in a hurry
