Ukrainian borsch with garlic donuts

Ingredients

  • Beef – 300 g
  • Pork – 300 g
  • Potatoes – 4 pieces
  • Burak – 200 g
  • Onions – 1 pc
  • Cabbage – 400 g
  • Carrots – 1 pc
  • Parsley root
  • Tomato paste – 2 tbsp
  • Tomato – 1 piece
  • Fat – 30-50 g
  • Garlic – 3 cloves
  • Sugar – 1 tbsp
  • Flour – 1 tbsp
  • Greenery
  • Salt
  • Bay leaf

For garlic pampushek:

  • Milk – 300 ml
  • Dry yeast – 2 tsp
  • Sugar – 2 tsp
  • Margarine – 50 g
  • Eggs – 2 pcs
  • Flour – 500-600 g
  • Sunflower oil – 1 tbsp
  • Salt – ½ tsp
  • Garlic – 6 cloves

Рreparation

To start put the meat to cook for the first broth over low heat for 15-20 minutes.

Tip: after boiling reduce the heat so the broth was cloudy. To broth turned nourishing meat fill with water at room temperature.

Drain the broth first, wash the pan and put to cook the second broth for about 40 minutes until cooked meat, a little prisolit. Vyymite meat separated from the bones.

Tip: If during cooking the broth is partially evaporated, dilute it with boiled water.

Carrots and beetroot cut into strips, onion and parsley into small cubes, potatoes medium dice.

Tip: it is the sugar helps to strengthen the rich red color of borscht. To all the vegetables in the borsch was a degree of readiness, add the potatoes to cook in the broth first.

Burak sauté in a frying pan, add a spoonful of sugar, tomato paste, a little broth and simmer for 10-15 minutes on low heat. Onions, carrots and parsley root fry until soft, add the sifted flour and sliced ​​tomato cubes.

Add the soup meat, carrot zazharku, pounded in a mortar and bacon, garlic and dill. After a few minutes in the pan, send beetroot and chopped cabbage.

Tip: cabbage soup, add in the last instance, after 10-15 minutes after the vegetable zazharki. To rid the soup from the odor of boiled cabbage and cook with the lid open soup.

2 minutes until cooked add the garlic, bay leaf. Bring spices to the rich taste. Give borscht brew, serve with chopped herbs and sour cream.

Donuts. Pour the milk in a saucepan and heat, add the sugar, dry yeast and sprinkle with flour. Cover with towel and let brew for 10-15 minutes. Add the egg, a cup of flour, pour a thin stream of melted margarine at room temperature, vegetable oil pomp. Begin to knead hands, gradually adding the remaining flour. The finished dough should not stick to hands and surfaces. Capacity grease with vegetable oil, put the dough, cover with a towel and set aside in a warm place, so that the dough has doubled.

Tip: The ideal temperature for dissolving the yeast 30-35 degrees. Eggs must be at room temperature. Opara likes warm ingredients.

Knead the dough, form balls, put in a form of the laid parchment, set aside for a while. Make small cuts on top and brush with egg yolk for Ruddy. Bake at 180 degrees for 30-40 minutes.

Tip: if the dumplings quickly darken in the oven, cover with foil shape.

Garlic dressing. Mix 1 tablespoon water, 4 cloves of garlic, salt and 1 tsp vegetable oil. Liberally grease a hot dumplings.